Healthy Travels: Thai Noodle Salad

If you’ve traveled the world, or at least explored the ethnic cuisine in your town, you’ve probably experienced Thai food and how amazing it is! The only problem I have is that, sadly, not too many dishes are clean and healthy which makes it hard to have Thai on a nutritious eating plan. Not anymore! This Thai Noodle Salad recipe is healthy, nutritious, and satisfies that ethnic urge for delectable delicacies!

Thai Noodle Salad
  2. 2 tablespoons peanut oil
  3. 1 lb boneless skinless chicken breast (or 1 lb shrimp or tofu)
  4. 4 ounces rice noodles
  5. 2 cups shredded cabbage
  6. 1 cup julienned carrot
  7. 1⁄2cucumber, peeled and sliced
  8. 1 red bell pepper, cut into thin strips
  9. 1⁄4 cup chopped scallions or 1⁄4 cup green onion
  10. 1⁄4 cup of fresh mint
  11. 1⁄4 cup fresh basil
  12. 1⁄4 cup lime juice
  13. 1⁄4 cup rice vinegar
  14. 3 tablespoons sugar
  15. 4 teaspoons fish sauce
  16. 1⁄4 teaspoon asian chili paste
  1. Heat oil in skillet over medium high heat.
  2. Cook chicken until golden, about 2-3 minutes on each side.
  3. Remove from heat and let cool.
  4. Cook noodles in boiling water for 3 minutes.
  5. Place cabbage in a colander and drain the noodles over the cabbage.
  6. Immediately rinse with cold water, and drain again.
  7. Toss cabbage, noodles, vegetables, and chicken in a large bowl.
  8. Whisk remaining ingredients together, and drizzle over noodle mixture.
Adapted from
Adapted from
Eat Fit Fuel


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