Thai Grilled Chicken Noodle Salad

Prep Time: 2 hr 20 min
Cook Time: 25 min
Serves: 4

Who doesn’t enjoy traditional Thai flavours? The combination of fresh herbs, lime and chilli make this salad a real crowd pleaser and the perfect dish to bring to a pot-luck.


Thai Grilled Chicken Noodle Salad:

4 boneless, skinless chicken breast halves
1/4 cup (60 mL) basil, fresh, chopped
1/4 cup (60 mL) mint, fresh, chopped
1/4 cup (60 mL) cilantro, fresh, chopped
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) ginger, chopped
2 cloves garlic
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) honey
1 tsp (5 mL) hot red chili pepper flakes


1 1/2 tbsp (25 mL) lime juice
1 1/2 tbsp (25 mL) fish sauce
1 1/2 tbsp (25 mL) asian sweet chili sauce
1 1/2 tbsp (25 mL) vegetable oil
1 1/2 tbsp (25 mL) honey

Noodle Salad:

6 oz (175 g) bean thread noodles (cellophane or transparent noodles)
1/4 cup (60 mL) basil, coarsely chopped
1/4 cup (60 mL) mint, coarsely chopped
1/4 cup (60 mL) cilantro, coarsely chopped
12 snow peas, cut into 1-inch pieces
8 cherry tomatoes, halved
2 carrot(s), peeled and shredded
2 scallions, sliced
1 1/2 tbsp (25 mL) peanuts, chopped, toasted
1/2 lime, cut into 4 wedges (for garnish)


Thai Grilled Chicken Noodle Salad

1 Make marinade for chicken by combining, basil, mint, and cilantro in a food processor bowl. Add lime juice, ginger, garlic, soy, fish sauce oil, and honey. Process until smooth. Remove marinade from processor into ziploc bag and add red pepper flakes. Place chicken in bag, seal bag, and marinate for at least 2 hours or overnight.


1 In a bowl, combine all dressing ingredients. Reserve.

Noodle Salad

1 Place noodles in a large bowl, cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water. Drain again well. With a knife or scissors inserted into bowl, cut noodles several times.
2 Heat grill on medium high. Remove chicken from marinade and discard marinade. Place on heated grates and grill for about 5-6 minutes per side or until chicken registers 165°F (74°C) on an instant read thermometer. Remove chicken from grill.
3 Place noodles in bowl. Pour reserved dressing over noodles and toss. Add basil, mint, cilantro, snow peas, tomatoes, carrots, and scallions. Toss well until combined. Divide among four soup plates.
4 Slice each chicken breast crosswise into 1-inch strips. Place chicken slices on top of noodles in each bowl. Sprinkle with peanuts and garnish with lime wedges. Serve immediately.