Chicken · Thai · 20 min
Thai Peanut Chicken Noodle Salad with Bell Pepper, Cucumber & Carrot
- 20 min
- 2–6 servings
- 668 kcal / serving
A light, crunchy noodle salad with tender chicken and crisp vegetables. The lime–peanut dressing anchors the dish, making it a quick weeknight option that comes together smoothly.
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Ingredients
- ½English cucumber
- ½lime
- 80 mlpeanut sauce
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ (10 oz) bagshredded carrots
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- limes
From the pantry: brown sugar, crushed red pepper, flat rice (pad thai) noodles, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- ½lime
- ½ (10 oz) bagshredded carrots
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- limes
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Sauces, oils & condiments
- 80 mlpeanut sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| lime | ½ | 1 | |
| peanut sauce | 80 ml | 160 ml | 1 cup |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chicken |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium saucepan of water to a boil, then turn off heat.
- Wash and dry all produce, keeping peppers, cucumber, and lime ready for cutting.
- Soak the rice noodles in the hot water just until tender, about 10 minutes or per package directions; drain and rinse with cold water, then set aside.
- In a medium bowl, whisk together lime juice, peanut sauce, soy sauce, brown sugar, and crushed red pepper to form the dressing.
- Slice the bell peppers into thin strips and fold them into the dressing.
- Cut the cucumber into thin pieces and add them to the dressing as well.
- Remove meat from the rotisserie chicken, shredding it into bite-sized pieces and adding them to the bowl with the dressing.
- Toss the drained noodles and shredded carrots with the vegetable pieces and chicken until evenly combined.
- Taste and adjust if needed, then divide the noodle salad between plates or bowls and serve.
- Optional: squeeze extra lime over the top before serving.
- Serve and enjoy.
Two tips
- Prep ahead: you can chop the peppers and cucumber and refrigerate, then mix with dressing just before serving.
- For a twist, mix in extra lime juice or cucumber slices on top when serving using only listed ingredients or pantry staples.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 45 g
- Carbs
- 84 g
- Fat
- 17 g
- Fiber
- 5 g
- Sodium
- 1272 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.