Chicken and vermicelli noodle salad

Freshen up your chicken salad.

  • 40 mins cooking
  • Serves 6
  • Print
Transport yourself to Thailand with this simple chicken vermicelli noodle salad drizzled with a tangy lime dressing and sprinkled with mint.
Looking for more chicken salads or other Thai recipes?


Chicken and vermicelli noodle salad
  • 2 litre (8 cups) water
  • 800 gram chicken breast fillets
  • 200 gram rice vermicelli
  • 150 gram snow peas
  • 8 green onions (scallions)
  • 2 (240g) carrots
  • 1/2 (500g) wombok (napa cabbage), shredded finely
  • 2 cup (160g) bean sprouts
  • 1 cup fresh mint leaves, firmly packed
  • 1 cup fresh coriander leaves (cilantro), firmly packed
  • 1/2 cup (70g) roasted unsalted peanuts, chopped coarsely
Sweet chilli dressing
  • 1/2 cup (125ml) lime juice
  • 2 tablespoon fish sauce
  • 3 teaspoon sambal oelek
  • 2 teaspoon sesame oil
  • 1 tablespoon light brown sugar
  • 1 clove garlic, crushed


Chicken and vermicelli noodle salad
  • 1
    Bring the water to the boil in large saucepan, add chicken. Simmer, uncovered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes, drain. Using two forks, shred chicken coarsely.
  • 2
    Place vermicelli in large heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.
  • 3
    Meanwhile, make sweet chilli dressing. Combine ingredients in screw-top jar, shake well.
  • 4
    Slice snow peas and onions diagonally into thin strips. Halve carrots crossways, cut into matchsticks. Combine peas, onion, carrot, wombok, sprouts, herbs and chicken in large bowl with vermicelli, drizzle with dressing. Serve salad sprinkled with nuts.

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