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Creamy Thai Peanut Noodle Salad with Grilled Chicken and Edamame

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A quick and easy creamy Thai peanut noodle salad featuring grilled chicken, edamame, and a silky peanut dressing. Perfect for summer, served cold or at room temperature with a balance of fresh veggies and bold flavors.

Ingredients

Scale
  • 8 oz (225 g) rice noodles or thin spaghetti
  • 2 medium grilled chicken breasts (about 12 oz / 340 g), seasoned with salt, pepper, and garlic powder
  • 1 cup (150 g) shelled and cooked edamame
  • 1 cup (120 g) shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1/4 cup (4 g) chopped fresh cilantro (optional)
  • 2 stalks chopped green onions
  • 1/4 cup (30 g) crushed roasted peanuts for garnish
  • 1/3 cup (85 g) natural creamy peanut butter
  • 1/4 cup (60 ml) light coconut milk
  • 2 tbsp (30 ml) fresh lime juice
  • 2 tbsp (30 ml) soy sauce or tamari
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 tsp (2 g) grated fresh ginger
  • 1 small garlic clove, minced
  • 1/4 tsp red chili flakes or Sriracha (optional)
  • 2–4 tbsp (30–60 ml) warm water

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) rice noodles and cook according to package instructions, usually 4–6 minutes until tender but still firm (al dente). Drain immediately in a colander and rinse with cold water to stop cooking and prevent sticking. Set aside.
  2. While noodles cook, preheat your grill or grill pan over medium-high heat. Season 2 medium chicken breasts with salt, pepper, and a pinch of garlic powder. Grill each side for 5–7 minutes until cooked through and juices run clear. Internal temperature should reach 165°F (74°C). Let rest for 5 minutes, then slice thinly against the grain.
  3. If using frozen shelled edamame, boil them in salted water for 3–5 minutes until tender but still bright green. Drain and rinse with cold water. Set aside.
  4. In a medium bowl, whisk together 1/3 cup (85 g) creamy peanut butter, 1/4 cup (60 ml) light coconut milk, 2 tbsp (30 ml) fresh lime juice, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) honey, 1 tsp (2 g) grated fresh ginger, 1 minced garlic clove, and red chili flakes or Sriracha if using. Slowly add 2–4 tbsp (30–60 ml) warm water to reach a smooth, pourable consistency. Taste and adjust seasoning.
  5. In a large bowl, combine cooked noodles, sliced grilled chicken, cooked edamame, 1 cup (120 g) shredded carrots, 1 thinly sliced red bell pepper, 1/4 cup (4 g) chopped cilantro, and 2 chopped green onions. Pour the creamy peanut dressing over and toss gently until evenly coated.
  6. Sprinkle with 1/4 cup (30 g) crushed roasted peanuts for extra crunch. Serve immediately or chill for 15–20 minutes to let flavors meld. Enjoy cold or at room temperature.

Notes

Do not overcook noodles; rinse with cold water to prevent sticking. Rest grilled chicken before slicing to keep it juicy. Adjust peanut sauce consistency with warm water. Add crushed peanuts and fresh herbs just before serving for crunch. Use tamari for gluten-free and maple syrup for vegan versions. Pre-cooked chicken or frozen edamame can save time.

Nutrition

Keywords: Thai peanut noodle salad, grilled chicken salad, creamy peanut sauce, summer salad, edamame salad, easy dinner, gluten-free, vegetarian options

Find it online: https://tempotaste.com/creamy-thai-peanut-noodle-salad-recipe-with-grilled-chicken-and-edamame-easy-and-perfect-for-summer/