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Photo of Thai chicken noodle salad by WW

Thai chicken noodle salad

9 - 11
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Chilli, lime, sesame and a dash of fish sauce give this simple noodle salad an authentic south-east asian flavour.


Raw skinless chicken breast

450 g, (tenderloins, 500g fat trimmed)

Cellophane noodles

150 g

Snow peas

150 g, trimmed, thinly sliced

Cherry tomatoes

250 g, halved

Bean sprouts

100 g, trimmed

Red onion

½ small, thinly sliced

Fresh red chilli

1 whole, thinly sliced

Brown sugar

2 tbs

Lime juice

2 tbs

Fish sauce

1 tbs

Sesame oil

3 tsp

Roasted peanuts

2 tbs, chopped


1 medium, thinly sliced


  1. Prepare the noodles, following packet instructions, or until just tender. Drain. Using scissors, cut noodles into 5cm lengths. Place in a large bowl.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add the chicken and cook for 3–4 minutes or until browned and cooked through. Cool for 5 minutes before slicing thinly on the diagonal.
  3. Add chicken, snow peas, tomatoes, bean sprouts and onion to noodles. Place the chilli, sugar, juice, fish sauce and sesame oil in a small bowl and whisk until combined. Add the dressing to the salad and toss gently to combine. Sprinkle salad with peanuts and serve with slices of lime.


TIPS: To save time you can use barbecued chicken breast (skin removed) instead of chicken tenderloins.To reduce the heat of a chilli, cut it in half and use a knife to scrape out the membrane and seeds. Wear rubber gloves or wash hands well afterwards.