Asian noodle salad with peanut dressing

4 servings
30 min
20 min
Very Easy


Number of serving: 4
1/2 inch ginger, finely chopped

8 cloves garlic, finely chopped

120 ml peanut butter

60 ml soy sauce

3 tbsp toasted sesame oil

60 ml water

3 tbsp rice vinegar

1 tbsp fish sauce

1 tbsp sugar

1 cup cooked chicken, shredded

225 g thin flat rice noodles

1 small thai chilli, thinly sliced

2 tbsp fresh mint, shredded

2 tbsp basil, shredded

1 cucumber, julienned

1 carrot, julienned

sesame seeds

lime wedges


  • First make the peanut dressing. Blitz all the dressing ingredients in a blender or food processor until smooth.
  • Adjust thickness if necessary by adding more water or peanut butter. Taste and add more soy or sugar as necessary.
  • Prepare the rice noodles according to packet instructions then refresh cooked noodles under cold water and drain.
  • Toss cooled noodles with all remaining ingredients and drizzle over as much dressing as desired. Sprinkle over the sesame seeds and serve with the lime wedges on the side.


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