Thai Chicken Pasta Salad Recipe: Are you sick of the same old pasta salads? You need look no further than this mouthwatering salad of Thai chicken pasta with the best homemade peanut dressing. It has a ton of flavor and is adaptable enough to be served at any time. And best of all, you can have this recipe on the table in little more than 25 minutes!
This pasta salad with Thai flavors will make you the life of the party! Even the pickiest diners will enjoy this dish because it’s flavorful, simple to prepare, and satisfying. But the homemade peanut dressing elevates it to a whole new level. The combination of peanut butter’s creaminess, coconut milk’s tropical flavors, soy sauce’s savory saltiness, brown sugar’s subtle sweetness, lime juice’s tanginess, and crushed red pepper flakes’ optional spicy kick all come together in this dish. Al dente pasta, crisp veggies, and soft chicken combine to create an incredibly alluring blend of flavors and sensations.
However, this recipe’s adaptability may be its greatest feature. You may make this pasta salad into a hefty dinner or a light lunch, depending on your preferences. It’s also a terrific dish to serve at family get-togethers or bring to potlucks. It will become a year-round fixture in your home!
Thai Chicken Pasta Salad Recipe
Ingredients
- 12 oz. uncooked rice noodles or long pasta (See Kelly’s Notes)
- 3/4 cup creamy or crunchy peanut butter
- 3/4 cup (1 13-oz. can) unsweetened coconut milk
- 1/4 cup freshly squeezed lime juice
- 2 Tablespoons light brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 Tablespoons low-sodium soy sauce
- 2 cups diced cooked chicken (See Kelly’s Notes)
- 1 medium cucumber, halved lengthwise, seeded and quartered
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro leaves, for garnishing
- Chopped peanuts, for garnishing
Also See
Instructions
- Heat up a big saucepan of water until it boils. (If you’re using rice noodles, skip the salt in the water.)
After adding the noodles, cook them as directed on the package. After setting aside the noodles to be drained, save ½ cup of the pasta water. - Combine the peanut butter and the set-aside pasta water in a spacious basin. (It needs to be warm to facilitate whisking the peanut butter.)
- Add the crushed red pepper flakes, lime juice, brown sugar, soy sauce, and coconut milk and whisk until combined. Add a pinch of salt after tasting the sauce.
- Toss to thoroughly incorporate the cooked chicken, drained pasta, cucumber, and scallions in the bowl.
- Top the heated, room-temperature, or cooled pasta salad with chopped peanuts and cilantro leaves.
Nutrition
- Calories: 260kcal,
- Carbohydrates: 14g,
- Protein: 11g,
- Fat: 19g,
- Saturated Fat: 4g,
- Polyunsaturated Fat: 5g,
- Monounsaturated Fat: 9g,
- Trans Fat: 0.02g,
- Cholesterol: 14mg,
- Sodium: 300mg,
- Potassium: 333mg,
- Fiber: 2g, Sugar: 8g,
- Vitamin A: 151IU,
- Vitamin C: 6mg,
- Calcium: 35mg,
- Iron: 1mg
KELLY’S NOTES:
- You can use any type of long pasta, such as rice noodles; just be sure to alter the cook time until the noodles reach the required doneness.
- You can use leftover turkey, but I really like to use store-bought rotisserie chicken.
Crushed red pepper flakes give the dressing a bit of heat. They give the other flavors just enough kick without dominating them.
- If you want a milder dressing, then reduce or eliminate the amount of spices to your liking.
To maintain the freshness of the ingredients, the pasta salad is best eaten right away after it is assembled.
- If you do have leftovers, though, you may keep them in the fridge for up to two days in an airtight container. Keep in mind that the pasta can soak up part of the dressing, so before serving any leftovers, you might need to add a tiny bit more.