Thai Cold Rice Noodle Salad with Chicken Recipe
A light, refreshing salad with thin rice vermicelli, chicken, vegetables, and herbs. In Thailand, dishes like this are often eaten on hot days – they’re filling but don’t weigh you down. It’s a great alternative to classic pasta salad with mayonnaise.
Yum‑style salads are a popular choice in Thailand during peak heat – they combine noodles or meat with raw vegetables and a very punchy dressing. The version with thin rice noodles and chicken is often found at markets and in homes as a chilled main meal.
This salad brings the feel of Thai street food straight to your plate: chilled rice noodles, juicy chicken, crunchy vegetables and plenty of herbs in a light, citrusy–spicy dressing. It’s as filling as a full main course yet remarkably light, mirroring what Thais like to eat during the hottest days.
Why this version works
- Rinsing the noodles in cold water stops the cooking and keeps them pleasantly springy.
- Removing the cucumber seeds reduces excess moisture and prevents the dressing from becoming watery.
- The chicken is fully cooled before mixing, so it doesn’t warm up the noodles or herbs.
- The dressing has clear proportions of lime juice, fish sauce and sugar, giving a reliably balanced flavour every time.
Chef's tips
The easiest way to make the dressing is in a small jar with a lid – just shake until the sugar dissolves and you can pack it separately in a lunchbox. Make sure the noodles stay slightly springy after soaking, as they’ll soften a bit more in the dressing. If, after chilling, the flavours seem too mild, add a tablespoon of lime juice and a pinch of chili – the salad instantly “wakes up”.
How to serve
Serve well chilled in a large bowl with lime wedges and extra cilantro or mint on the table for sprinkling. For a summer lunch, you can add a handful of toasted peanuts or cashews for extra crunch. For a picnic or work, pack the noodles and vegetables separately and the dressing in a small container, then mix just before eating.
Watch out for
- Do not add warm chicken to the salad – the noodles will lose their bounce and the herbs will wilt faster.
- If the noodles are not well drained, the dressing will be diluted and less intense.
- Fish sauce is very salty – add it at the end in small amounts instead of salting the salad.
- Don’t leave the salad in full sun for long, as the chicken and herbs will lose freshness more quickly.
Substitutions
- You can replace fish sauce with light soy sauce plus a splash of lime juice if you want a pescetarian or vegetarian version.
- Swap the chicken for shrimp briefly pan‑fried, or for tofu cubes browned until golden.
- If you’re not a fan of cilantro, use a mix of flat‑leaf parsley and mint instead.
- No fresh chili? Use chili flakes or a hot sauce stirred into the lime dressing.
Ingredients
- thin rice noodles (vermicelli) - 180 g
- chicken breast - 300 g
- cucumber - 1 piece
- carrot - 1 piece
- bell pepper czerwona - 0.5 pieces
- chives or spring onion - 3 tablespoons
- fresh coriander - 3 tablespoons
- lime juice - 4 tablespoons
- fish sauce rybny - 2.5 tablespoons
- sugar - 2 teaspoons
- chili pepper - 1 piece
- garlic - 1 clove
- oil roślinny - 1 tablespoon
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Pour hot water over the rice noodles and set aside for 5–7 minutes (or according to the package instructions), until they soften. Drain in a sieve and rinse with cold water to prevent sticking. Leave to drain.
- Cut the chicken into thin strips. Season with salt and pepper and mix.
- Heat the oil in a pan over medium-high heat. Add the chicken and fry for 6–8 minutes, stirring, until the pieces are cooked through and lightly browned. Set aside to cool.
- Halve the cucumber lengthwise, scoop out the soft seedy center with a teaspoon, and slice the firmer part into thin half-moons. Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Cut the bell pepper into thin strips.
- Prepare the dressing: in a small bowl, mix the lime juice, fish sauce, sugar, chopped chili, and grated garlic. Stir until the sugar dissolves.
- In a large bowl, place the rice noodles, cooled chicken, cucumber, carrot, bell pepper, chives, and coriander.
- Pour over the prepared dressing and gently but thoroughly toss with your hands or tongs so the noodles and vegetables are well coated.
- Let the salad sit at room temperature for 10–15 minutes so the flavors meld. Before serving, toss again and, if needed, adjust the seasoning with extra lime juice or fish sauce.
Storage
No storage information available for this dish.
I like this salad best after about an hour in the fridge – the noodles are then perfectly soaked with the dressing while the herbs are still fresh. I often throw in leftover grilled chicken or napa cabbage to “clean out” the fridge at the same time.
