Simple Thai Noodle Salad Bowl
Simple Thai Noodle Salad Bowl
Prepare time: 15 min
Cook: 5 min
Soak time: 5 min
Ready in: 20 min

A Thai-inspired recipe! Soft rice noodles tossed in soy-based sweet and savory sauce, combined with crunchy veggies and peanuts, garnish with lots of cilantro and green onions. Easy to put together and filled with bold flavors that will leave you wanting more! Keeps well as leftovers.


  • 5 oz rice stick noodles (dry)
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/3 cup chopped unsalted peanuts
  • 1 cup shredded rotisserie chicken optional
  • Sauce
  • 1/4 cup soy sauce
  • 1/8 cup honey
  • 1/8 cup sesame oil
  • 5-7 cloves minced garlic
  • 1/2 – 1 tsp red pepper flakes


1Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.


2Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy.

3In a small bowl, mix together all “sauce” ingredients.


4Pour sauce onto drained noodles and mix well.


5Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles (see Note 1). Mix well the noodle mixture.

6Garnish with the rest of the chopped cilantro chopped green onions and chopped peanuts when ready to serve. Enjoy!


Note 1: Want to make your own chicken? Using a crockpot, cook 2-3 pieces of chicken tenderloins, submerged in chicken broth, under high setting, for 3-4 hours. Shred chicken and drain broth.