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Extra saucy, sweet and spicy, Thai Peanut Chicken Ramen Noodle Salad. Best for those days when you need to eat healthy, but don’t want another boring salad. A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that’s healthy and satisfying. Best part? You can make the salad ahead of time for summer picnics or working lunches. One important thing, always go heavy on the peanut sauce! It’s the best.

overhead photo of Thai Peanut Chicken Ramen Noodle Salad

Is this weird? Ramen noodles in a salad? I wondered if it was, but I blocked all those thoughts out of my head and made this salad anyway. Sure, it might be a little weird, but it’s also beyond good, and the perfect way to enjoy ramen noodles during the warmer months of the year.

And let’s be real, it’s kind of fun putting noodles in your salad, especially ramen.

I’m not really sure how this idea came to be exactly. But after a lot of brainstorming I kind of just threw it together. And you know what? It worked, I loved it, and all was good. It’s a cross between salad, peanut noodles, and ramen…minus the broth of course. It’s extra saucy, a touch spicy, so full of crunchy vegetables. Really every bite is darn good.

Thai Peanut sauce

In my recent favorite’s post I asked you all what summer recipes you’d like to see me share. There was an overwhelming request for potluck style recipes. AKA recipes that you can make ahead of time and bring to your friend’s parties.

When I think potluck, my mind goes to cheesy potato casserole, mac and cheese, pasta salad, and mom’s Special K-Bars. Yes, I am clearly a child of the midwest, and I wouldn’t change it for the world. Cheesy potatoes forever and ever…and ever.

My other memories of summertime potluck recipes? Peanut noodle salad…the one my Aunt Katie used to make. It was a crazy combo and I can’t really remember all of the ingredients. While this Ramen noodle salad isn’t exactly like my Aunt Katie’s, it reminds me of hers. This also reminds me that I need to get Aunt Katie’s recipe from my cousins and share it with you all. Because you can never have too many peanut noodle salad recipes, right? For sure. So Marge? Abigail? Leave the recipe in the comments, please.

Thai Peanut Chicken Ramen Noodle Salad with spoon drizzling on peanut sauce

Alright, and moving along.

This salad is pretty simple. Grab all your veggies and toss them into a bowl. Add a diced mango, shredded chicken, and cooked brown rice ramen noodles, this is my favorite brand. The taste is just like Top Ramen, but minus all the bad for you ingredients. I’m very into the Lotus brand and always keep them stocked. Always.

Now, the sauce. This is my go-to peanut sauce. It’s extra peanutty, spicy, and sweetened ever so lightly with honey. It’s ADDICTIVE. If you have any leftover it will be gone in .3 seconds. It’s delicious on everything from pasta, to grilled chicken, to vegetables, to toast…it’s even good on a spoon. You shouldn’t have any leftovers, but if you want to be forward thinking, double the sauce recipe and use throughout the week.

Now add the sauce to the salad and toss, and that’s kind of it. This is one of those, dump it all in, toss and enjoy salads. I could not love it more. Also, if you’re vegetarian/vegan, just omit the chicken and you’ll automatically have a vegan salad.

side angled photo of Thai Peanut Chicken Ramen Noodle Salad

If you’re making this ahead of time, just keep the salad and peanut sauce separate until you’re ready to serve. This will ensure you get a nice crunchy salad that’s heavy on the sauce and not soggy.

When it comes to salads, this is the least boring of them all. I strongly encourage you to make it, and soon. It will take you less than 30 minutes, and it’s healthy! Major bonuses for a Thursday…that I really just want/need to be Friday. Because this “short” week is feeling like the longest week ever!

Thai Peanut Chicken Ramen Noodle Salad with tongs pulling up noodles out of bowl

If you make this Thai peanut chicken ramen noodle salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Thai Peanut Chicken Ramen Noodle Salad.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 943 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Jalapeño Peanut Sauce

US Customary - Metric

Instructions

  • 1. Cook the rice noodles according to package directions. Drain
    2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles.
    3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk.
    4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!
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Comments

  1. 5 stars
    amazing! only wish I had tripled the whole recipe (especially the peanut sauce); our family loved it all! making it again for sure.

    Reply

  2. 5 stars
    I just made this and it was soooo delicious! Thanks for an amazing receipe that I will be definately making again.

    Reply

  4. Here’s a thought…. what if you DIDN’T cook the noodles? Supreme crunch! My brother-in-law makes a salad with uncooked noodles that is incredible. Thanks for this recipe! I’m making it tonight!

    Reply

    1. Haha! YESS! I have a recipe that call for uncooked Ramen noodles in my cookbook. delish! I hope you love this recipe! Thank you! xTieghan

      Reply

  5. 5 stars
    Mmmmm girl! I’m gonna be eating this all summer. Sometimes with shredded lettuce sometimes in lettice cups ?. Beautiful work as always!

    Reply

  6. this look so good and exactly what I was looking for! One problem, would love to serve to my kiddos but my little guy can’t have peanuts. Would almond butter work as a substitute or would that alter the taste too significantly?

    Reply

    1. Hi there! Almond butter will be great in this recipe! Use an equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  8. I made this salad last night to accompany a coconut shrimp main dish. It was delicious. I omitted the chicken. The textures, flavors and presentation were delightful!

    Reply

  10. When you cook the noodles according to the package, does that mean you mix with the noodle seasoning too? Thanks.

    Reply

    1. Hey Emma, you should discard the seasoning packet. It is not used for the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. I’m a big fan of your food blog and have made many of your recipes over the last couple of years, but I often wonder why you choose to photograph your recipes plated differently than what you actually describe in the recipe. For example, in this recipe you say to shred the three heads of romaine. But in the photo, there are only whole leaves visible. I don’t see any shredded lettuce. Although pretty, it’s an inaccurate representation of the written recipe. Now I don’t know how finely shredded the lettuce should be, how incorporated the noodles get in the salad with all the greens, etc. I don’t know what the final product will look like, and if I make it based on the written recipe, will it look as appetizing or visually appealing? I suppose not, otherwise you would have photographed it that way. But it seems disingenuous to display your recipes differently from what you have written for us home cooks to follow. Because it will feel like a letdown when we make something as written and it doesn’t turn out as pretty as we’d imagined.

    Reply

    1. Hi Adam! I apologize for this. I understand the photos in this recipe could be misleading and that was not my intention. To serve this salad, I would too shred the romaine lettuce and not leave it whole like in the photo, but you can leave it whole if you please. Please let me know if you have any questions regarding this recipe, because I would be more than happy to answer them. Most of the recipes on my site are an accurate example of how the dish will turn out and I apologize that these are not. xTieghan

      Reply

  12. 5 stars
    Amazing pictures! I really had a taste in my mouth eating it with my eyes. Will definitely try the real version.

    Reply

  13. There are many similar recipes on the internet, however, everytime I tried them the sauce turned out to be really thick and it was quite difficult to mix in the noodles. I’ll try this one!

    Reply

    1. Hi Aidan! I hope this one turns out amazing for you! Please let me know if you have any questions while making it! xTieghan

      Reply

  14. 4 stars
    This is a delicious recipe. It can be served during any festival eve like Christmas. I think it will be liked by people belonging to any age group. Your blog is one such blog that dependably considerations to post the articles which contain some valuable information in it. They are very amazing just as instructive. Since updates are made at customary interims individuals are snared to the online journals. I trust you will mind to pursue a similar methodology in your further posts.

    Reply