Ingredients Meat & Poultry Chicken Chicken Breast Recipes Thai Chicken and Noodle Salad 3.7 (186) 17 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 4, 2020 Rate PRINT Share Close Prep Time: 20 mins Total Time: 50 mins Servings: 4 This one-bowl Asian meal is spicy, salty, sour, and sweet—all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts. Cook Mode (Keep screen awake) Ingredients 1 ¼ pounds boneless, skinless chicken breasts, thinly sliced crosswise Spicy Asian Dressing for Thai Chicken and Noodle Salad Coarse salt 3 ½ ounces Chinese rice noodles, broken in half if long 1 tablespoon vegetable oil, such as safflower 2 carrots, sliced into ribbons with a vegetable peeler 1 English cucumber, halved lengthwise and thinly sliced crosswise ¼ cup fresh basil, torn Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional) Directions Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight). In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired. Cook's Notes Pork or beef could be substituted for the chicken. Originally appeared: Everyday Food, May 2008 Rate It PRINT