Peanut Noodle Salad | DF, GF

A delicious, nutrient dense, peanut butter filled lunch or dinner recipe! Because all the best meals in life involve peanut butter, duhh! If you haven’t worked it out already from the recipes on my blog, I’m slightly peanut butter obsessed..

Eat it as a salad in the warmer months or eat it hot, this Peanut Noodle Salad is so versatile!

It also makes a great meal prep lunch option and will last up to 3 days in the fridge.

Peanut Noodle Salad

  • Servings: 5
  • Difficulty: easy
  • Print



  • 1 packet of rice noodles (I used Pad Thai Rice Noodles)
  • 1 Chicken breast, cut into strips
  • 1 head of broccoli, cut up
  • 1 packet kale slaw (I bought this from Woolies – it contained Kale, Beetroot, Carrot & cabbage)
  • 2 Zucchini’s, julienned
  • 1/2 red capsicum
  • 2 tbsp olive oil
  • Optional: for topping crushed peanuts, shallots


  • 6 tbsp natural running peanut butter
  • 3 tbsp sweet chilli sauce
  • 1/2 tsp chilli paste
  • 5 tbsp tamari
  • 1 tbsp honey
  • 3 tbsp warm water
  1. To make the sauce, combine all the ingredients in a blender. Taste and adjust quantities to suit you taste buds. Set aside.
  2. Cook the rice noodles according to the packet instructions, drain and set aside.
  3. Steam the broccoli for 6-8 minutes (you don’t want it hard, but also not too soft).
  4. Heat a fry pan over high heat, add a tablespoon of olive oil and then add the chicken. Season with salt, pepper and chilli flakes, to taste. Cook until brown. And set aside.
  5. Heat another tablespoon of olive oil in the fry pan and add the capsicum and stir fry for 2 minutes.
  6. Add in the remaining ingredients – noodles, chicken, broccoli, kale slaw and zucchini and toss to combine.
  7. Turn down to low heat and pour over the sauce. Gently toss so everything is coated and remove from heat.
  8. Divide into 5 portions. You can serve this warm or place in the fridge, allow to cool and eat as a Cold Noodle Salad!
Storage notes: will last up to 3 days in the fridge in an airtight container.

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