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+ servings

Cold Thai Noodle Salad with Creamy Peanut Sauce Dressing

Course Main Dishes, Sauces/Dressings/Marinades, Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG, Paleo
Servings 2 people


  • Cold Thai Noodle Salad:
  • Lime Cilantro Marinade see recipe
  • 1 pound bonelessskinless chicken breasts or thighs (or protein of choice)
  • 1 zucchini, spiralized
  • 1 English cucumber, spiralized
  • 1 carrot, grated (about 1/2 cup)
  • Salt and pepper
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped basil leaves
  • 1 tablespoon chopped mint leaves
  • 2 tablespoons chopped green onions, white and palest green parts only
  • Creamy Peanut Sauce Dressing (below)
  • Additional lime wedges, for garnish
  • Creamy Peanut Sauce Dressing:
  • 1/3 cup peanut butter (check the label for no sugar added)
  • 1/3 cup full fat canned coconut cream/milk (check the label for no sugar added)
  • Juice of 1/2 lime
  • 2 tablespoons rice vinegar or white vinegar (check the label for no sugar added)
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground cayenne (optional for heat)


  • Marinate chicken or meat in Lime Cilantro Marinade for 1-4 hours in fridge. Grill meat until cooked thoroughly and then set aside to cool. Slice thinly when cooled.
  • Arrange spiralized zucchini and cucumber onto a large baking sheet or clean kitchen towel. Season with salt and pepper, and let sweat 10-15 minutes. Dab excess water dry.
  • In two large salad bowls, split the spiralized zucchini, cucumber, and add grated carrot. Then add the chopped cilantro, basil, mint, and green onions.
  • Whisk together all Creamy Peanut Sauce Dressing ingredients. Toss into both salads, then top with sliced chicken and garnish each with an additional lime wedge.


This dish utilizes the Lime Cilantro Marinade recipe, which is my one of my favorites for grilled meats in the summer. Feel free to use beef, pork, or fish, as they all taste delicious in this marinade.
This recipe is dairy free but contains peanuts. You can sub almond butter for peanut butter, if desired. Try to find an English cucumber as it has fewer seeds and works better for spiralizing. Or you can use little Persian cucumbers.
You can thin out the dressing with additional coconut milk, or add water, 1 tablespoon at a time.
Tried this recipe?Let us know how it was!