Spicy Thai Peanut Noodle Salad with Smoked Chicken

Quick, easy, and the perfect way to use up leftover smoked chicken, this Spicy Thai Peanut Noodle Salad with Smoked Chicken is a new favorite of mine! 
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 2 hours
Total Time 30 minutes
Servings 8
Calories 372kcal
Author Kita Roberts


  • 1/2 red pepper stemmed, seeded and sliced thin
  • 1/2 yellow pepper ┬ástemmed, seeded and sliced thin
  • 1/2 orange pepper ┬ástemmed, seeded and sliced thin
  • 1 yellow onion sliced thin
  • 2 carrots julienned
  • 3 tbsp sesame oil divided
  • salt
  • 1/2 cup peanut butter
  • Thai sweet chili sauce
  • sriracha sauce
  • honey
  • 2 cloves garlic minced
  • 1 small Thai pepper minced
  • 1 lbs cooked rice noodles or spaghetti cooked to al dente, drained and rinsed
  • 1 lime
  • 6 to 8 oz smoked chicken cooled and sliced thin or chopped
  • basil
  • crushed peanuts


  • Heat a large skillet over medium-high heat and saute the veggies in 1 tablespoon sesame oil until just softened, 5 to 7 minutes. Remove from heat, season with salt and allow to cool.
  • Whisk the remaining 2 tablespoons sesame oil, peanut butter, sweet chili sauce, sriracha, and honey together in a large bowl. Add the minced garlic and Thai red pepper along with a pinch of salt. Toss in the cooked pasta to coat.
  • Squeeze the juice of the lime over the salad.
  • If desired, add the chopped chicken, or serve the pasta in a bowl with the smoked chicken atop.
  • Garnish with crushed peanuts and fresh basil.


Replace the Thai Chili with crushed red pepper flakes if desired. Be sure to add a bit at a time, to taste.


Calories: 372kcal | Carbohydrates: 56g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 189mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3085IU | Vitamin C: 49.2mg | Calcium: 31mg | Iron: 1mg