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Thai Chicken and Noodle Salad

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“Recipe from a friend. We add more red pepper flakes for a spicier dish and extra vegetables like broccoli and snap peas.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions; drain and set aside.
  2. Dressing: In a blender container, combine olive oil, vinegar, peanut butter, soy sauce, honey, gingerroot, and crushed red pepper flakes. Blend until smooth.
  3. In a large skillet, heat vegetable and sesame oils over medium-high heat.
  4. Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes, or until onions are nearly transparent.
  5. Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3 minutes, or until cooked through; return vegetables to skillet and add cooked noodles.
  6. Cook and stir for about 1 minute more, or until heated through. Remove from heat.
  7. Pour dressing over the mixture in the skillet; toss lightly to coat.
  8. Divide chicken mixture among individual dinner plates and sprinkle with cashews.

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