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Pad Thai Chicken Skewer Salad Recipe

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4 from 66 reviews

A vibrant and flavorful Pad Thai Chicken Skewer Salad featuring marinated grilled chicken skewers served over a refreshing bed of rice noodles, fresh herbs, crunchy peanuts, and a tangy homemade dressing, perfect for a quick and satisfying meal.

Ingredients

Rice Noodle Salad

  • 11 ounces rice noodles
  • 10 radishes, thinly sliced
  • 5 scallions, chopped
  • 20 basil leaves
  • 3 tbsp chopped cilantro
  • 4 tbsp chopped roasted peanuts

Dressing

  • 2 tbsp low sodium soy sauce
  • 2 tbsp fish sauce
  • 3 tbsp brown sugar
  • 3 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1 tbsp toasted sesame oil
  • ½ tsp chili flakes
  • 2 garlic cloves, grated or pressed

Chicken Marinade and Skewers

  • 1 pound chicken fillets
  • 1 pound boneless, skinless chicken thighs
  • 4 tbsp low sodium soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • ½ tsp chili flakes
  • 8 skewers

Instructions

  1. Slice Chicken: Slice the chicken fillets and thighs into thin strips for even marinating and cooking.
  2. Marinate Chicken: In a large bowl, combine 4 tbsp low sodium soy sauce, 2 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp lime juice, and ½ tsp chili flakes. Add the sliced chicken, toss well to coat, and set aside for at least 15 minutes or refrigerate overnight for deeper flavor.
  3. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the chicken skewers.
  4. Cook Noodles: Boil the rice noodles according to the package directions, then drain and rinse under cold water to stop cooking and prevent sticking.
  5. Prepare Dressing: In a jar or small bowl, mix 2 tbsp low sodium soy sauce, 2 tbsp fish sauce, 3 tbsp brown sugar, 3 tbsp lime juice, 2 tbsp vegetable oil, 1 tbsp toasted sesame oil, ½ tsp chili flakes, and 2 grated garlic cloves until well combined.
  6. Chop Vegetables and Nuts: Chop the scallions, thinly slice the radishes, roughly chop the roasted peanuts, and chop the cilantro; set aside for assembling the salad.
  7. Assemble Skewers: Thread the marinated chicken strips evenly onto the skewers.
  8. Roast Chicken: Place the chicken skewers on a parchment-lined baking sheet and roast in the preheated oven for about 15 minutes or until the chicken is nicely browned and cooked through.
  9. Toss Salad: In a large bowl, combine the cooked noodles, scallions, radishes, basil leaves, cilantro, peanuts, and the prepared dressing. Toss gently to coat all ingredients thoroughly.
  10. Serve: Serve the tossed noodle salad in bowls with the hot chicken skewers on top. Enjoy this fresh, flavorful Pad Thai-inspired salad!

Notes

  • Marinating the chicken overnight enhances the flavor but 15 minutes is sufficient in a pinch.
  • Use gluten-free soy sauce if a gluten-free version is desired.
  • To make this dish vegetarian, substitute chicken with tofu and omit fish sauce, replacing it with extra soy sauce or tamari.
  • Adjust chili flakes according to your desired spice level.
  • Serve immediately after assembling to enjoy the contrast of hot chicken and cool noodles.

Find it online: https://justsosavory.com/pad-thai-chicken-skewer-salad-recipe/