Low-Carb Thai Chicken Noodle Salad

This hearty, filling and tasty Thai chicken noodle salad is the perfect low-carb recipe to keep you full when you’re watching your calorie and carbohydrate intake.

Our Zero Noodles contain only 7 calories and 0.1g of carbohydrates per 100g. Wondering how it’s done? They’re made from konjac flour, a natural water-soluble fibre from konjac root that’s scientifically proven to contribute to weight loss. Simply rinse then cook for one minute in the microwave or two to three minutes in the pan for a quick, satisfying carb-swap that’ll keep you full.


Prep Time
10 minutes
Cook Time
20 minutes


  • 2 chicken breasts
  • 2 tsp. Coconut Oil
  • 1/2 shredded green cabbage
  • 1/2 shredded purple cabbage
  • 50 g grated carrots
  • 1/2 bunch coriander (leaves and stalks)
  • 1/2 bunch spring onions
  • 150 g pre-cooked edamame beans
  • 75 g cashew nuts
  • 400 g Zero Noodles (low-carb noodles)
  • 1 tbsp. soy sauce (dressing ingredient)
  • 1 tbsp. white wine vinegar (dressing ingredient)
  • 2 tsp. sesame oil (dressing ingredient)
  • 50 ml olive oil (dressing ingredient)
  • 1 tsp. salt (dressing ingredient)
  • 1 tsp. pepper (dressing ingredient)


  1. First, put a non-stick pan onto a medium to high heat. Add a teaspoon of coconut oil and allow the pan to heat up.

  2. Butterfly your chicken breasts by putting them onto a chopping board and placing your hand flat on top of one breast. Use a large, sharp knife to slice into one side of the chicken breast, stopping just before the knife cuts through the breast, then open it out like a butterfly. Repeat for the other chicken breast.

  3. Sear the chicken on each side for 3-4 minutes, or until cooked through. Once cooked, remove and put aside until you’re ready to use them.

  4. Keep the pan on the heat and add the cashew nuts. Stir the nuts frequently until they turn golden brown and toasted, around 7-8 minutes. Set aside once toasted.

  5. Whilst waiting, prepare your vegetables. Shred the cabbages by cutting off the bottom of the stem and removing the outermost leaves. Slice them into quarters and cut into thin strips. Peel and grate the carrots, chop the spring onions into 1cm slices (removing the ends) and dice the coriander leaves and stalks into small pieces, being careful not to squash it.

  6. Now prepare the noodles. Drain the water from bag and rinse the noodles under cold water. Heat the noodles in a pan for 2-3 minutes or in a microwave for 1 minute.

  7. Next, shake all the dressing ingredients in a jar until well combined.

  8. Now toss all salad ingredients, including the noodles in a large bowl. Cover with dressing and serve.

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Jennifer Blow

Jennifer Blow

Editor & Qualified Nutritionist

Jennifer Blow has a Bachelor’s of Science in Nutritional Science and a Master’s of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research.

Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living.

Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here.

In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.

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