Dinner/ Gluten Free/ Healthy/ Lunch

Herbed Thai Noodle Salad with Spicy Peanut Sauce

February 19, 2017

Herbed Noodle Bowl


Thai food is life. While we were in Portland visiting friends, we were sure to check out Pok Pok, a restaurant that serves street food from Thailand. It was nothing short of AMAZING. By the time we got home, all I could think about was the flavor explosion that was Pok Pok. I craved Thai food, needed Thai food, and I was going to get Thai food. I also needed to get back on that healthy grind. Since herbs are in season right now, I knew they would be a perfect star in my version of an Herbed Thai Noodle Salad with Spicy Peanut Sauce. Veggies are always going to be the most nutritious in their raw state, which is why I decided to keep them uncooked. Oh, and I won’t forget to mention the crisp, crunchy goodness the raw veggies add to the texture in this Herbed Thai Noodle Salad with Spicy Peanut Sauce.

Herbed Noodle Bowl


I added chicken to the Herbed Thai Noodle Salad with Spicy Peanut Sauce for extra protein, but you could absolutely serve it without meat if you could do without. One bite and game over. This was exactly what I wanted. The only way my Thai meal experience recreation could have been better is if I was back at Pok Pok eating those amazing fish sauce chicken wings or probably in Thailand, but for the time being this little baby will do. Well ladies and gents, I hope you love this Herbed Thai Noodle Salad with Spicy Peanut Sauce as much as I did!

Herbed Noodle Bowl 1


Herbed Thai Noodle Salad with Spicy Peanut Sauce

Serves: 4-6
Cooking Time: 30 Minutes


  • 1 Red Bell Pepper, cut into match sticks
  • 2 Carrots, skin peeled off and then rest of carrot is peeled with peeler to create ribbons
  • 1 Cucumber, cut into coins and then coins are quartered
  • 1 bunch of Cilantro, roughly chopped
  • 10 Leaves of Basil, chopped
  • 20-30 Small Leaves of Mint, left whole
  • 1-8 oz Package of Annie Chun's Rice Noodle (Choose whichever noodle style you prefer)
  • 1 pound, Seared Chicken Tenders (be sure to season with salt and pepper)
  • Spicy Peanut Sauce:
  • 3/4 cup, Creamy Peanut Butter
  • 1/3 cup, Tamari
  • 1/2 tsp, Ground Ginger
  • 1/2 tsp, ground garlic
  • 1/3 cup, Rice Vinegar
  • 2 tbsp, Honey
  • Optional: Chili Paste
  • 1/4-1/2 cup, water



In boiling water, cook your noodles for 2-4 minutes, test for doneness and be careful to not over cook


Strain and rinse noodles in cool running water in strainer be sure to get majority of water out


Add first 6 ingredients to noodle and toss until well mixed, set aside in fridge to cool


Prepare chicken and set aside


In small bowl, combine everything except for water in the Spicy Peanut Butter Sauce. After it is smooth, add water and stir to the desired consistency


Plate tossed salad and top with seared chicken, and drizzle spicy peanut sauce on top


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