Print Recipe

Asian Chicken and Rice Noodle Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta, Quick Meals
Cuisine: Asian
Servings: 4
Author: Hip Foodie Mom; adapted from Food & Wine


  • 8 ounces brown rice noodles pad thai noodles
  • 1 1/2 tablespoons coarsely chopped fresh ginger
  • 1 large scallion cut into 2-inch pieces
  • 1 garlic clove smashed
  • 3 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons brown sugar
  • 2 cups rotisserie chicken shredded
  • 1 cup tofu sliced long and thin
  • 2 carrots coarsely shredded or julienned
  • 1 cucumber—peeled seeded and thinly sliced or julienned
  • 1/3 cup torn cilantro leaves
  • 1/3 cup torn mint leaves
  • 1/4 cup roasted unsalted peanuts coarsely chopped (optional)
  • Lime wedges for serving optional


  • In a large saucepan of boiling salted water, cook the rice noodles until they are al dente, about 5 to 7 minutes; see package instructions. Drain and rinse them under running water until cold.
  • In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce, lime juice and sugar and process until smooth.
  • Transfer the rice noodles to a large serving bowl. Add the chicken, tofu, carrots, cucumber, cilantro and mint and toss. Add the dressing and toss until evenly coated. Sprinkle the rice noodles with peanuts and serve with lime wedges if desired.