Homemade Pad Thai Salad with Chicken: A High-Protein Twist on a Takeout Classic

If you’re craving the rich, nutty flavor of Pad Thai but want something lighter, fresher, and more nutritious—this salad is your new best friend. The Homemade Pad Thai Salad with Chicken brings together the iconic flavors of Thai cuisine with the crunch and color of a veggie-packed salad, all while keeping things quick and easy.

What Makes This Salad Stand Out?

This dish is more than just a salad—it’s a complete, satisfying meal with:

• 40g of protein per serving to keep you energized and full

• Fiber-rich vegetables like cabbage, carrots, and radishes for digestive and blood sugar support

• A creamy Thai-inspired peanut dressing that’s balanced with lime juice and a touch of honey

• Low-carb Shirataki noodles to mimic traditional Pad Thai texture without the blood sugar spike

Nourishing Ingredients, Ready in Minutes

You’ll love how simple this is to pull together with pre-cooked rotisserie chicken and pantry staples like canned coconut milk, peanut butter, and soy sauce. The veggies add beautiful color and crunch, while crushed peanuts and fresh cilantro elevate the flavor and texture.

Fast and Flexible

With just 5 minutes of prep and 15 minutes of cook time, it’s perfect for a weeknight dinner or meal prep lunch. It’s gluten-free, high-protein, and customizable—swap the chicken for tofu to make it vegetarian, or add chili flakes if you like heat.

Ingredients

• 1/4 cup canned light coconut milk

• 2 Tbsp peanut butter

• 1 Tbsp low sodium soy sauce

• 1/2 Tbsp lime juice

• 1 tsp honey

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1 green onion

• 2 Tbsp peanuts crushed

• 2 Tbsp cilantro

• 8 oz cooked rotisserie chicken

• 1 cup shredded green & red cabbage with carrots

• 2 servings Shirataki Konjac noodles, spaghetti

• 1 cup radishes

Instructions

1. Rinse 1 bag of noodles and lay on paper towels or a kitchen towel. Pat dry and remove excess water.

2. Dice pepper, radishes, green onion, and cooked chicken. Finely chop cilantro.

3. Add noodles, diced pepper, shredded cabbage, diced radishes, diced green onion, and cooked chicken to the bowl.

4. In a small bowl, whisk together coconut milk, peanut butter, soy sauce or tamari sauce, lime juice, honey, and kosher salt. Taste and add additional peanut butter, if desired. Drizzle on top of the ingredients in the bowl.

5. Shake to mix ingredients.

6. Add cilantro as a garnish.

7. Enjoy!

Hungry for step by step video instructions? Get them here and add this nourishing twist on Pad Thai to your weekly rotation. Your taste buds—and your body—will thank you!

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