Thai Rice Noodle and Peanut Salad

Thai Rice Noodle and Peanut Salad

Anyone else obsessed with all things Thai food and peanut sauce?! I am. I was so excited about this recipe because it totally hits the spot, while adding in tons of colorful veggies!

Portion Fix Container Count: (2 cups of salad): 2 greens, 1 yellow, 1 red, 1 orange and 1 teaspoon.


  • 6 ounces of uncooked rice noodles
  • 6 cups of chopped purple and green cabbage
  • 1 cup of shredded carrots
  • 1 red bell pepper, diced
  • 1/2 cup of scallions, sliced
  • ½ bunch cilantro, chopped
  • 1 jalapenos, chopped (optional)
  • 2 teaspoons of minced ginger
  • 1 tsp. minced garlic
  • ¼ cup natural creamy peanut butter
  • ¼ cup orange juice
  • 3 tablespoon lime juice
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons honey
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon of rice wine vinegar
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 3 shredded chicken breasts, precooked
  • Crushed peanuts for garnish


  1. Cook rice noodles in boiling water for 3-4 minutes and immediately rinse with cold water and drain. Set aside.
  2. In the meantime, blend the ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, sesame oil, rice wine vinegar, cayenne pepper and salt together. Blend until smooth.
  3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss together.
  4. To serve, add shredded veggies, noodles, chicken and toss together. Top with dressing and garnish with chopped peanuts.