Thai Peanut Chicken Pasta Salad Recipe
This Thai peanut chicken pasta salad recipe is loaded with crunchy vegetables, vibrant flavors, and a creamy peanut dressing that’s irresistible!
Ingredients
For the peanut dressing
- 4 tbsp peanut butter
- 1/4 cup water
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 tbsp chili sauce
- 2 tbsp honey
For the pasta salad
- 2 tbsp roasted peanuts
- 2 cups pasta, uncooked, see notes
- 1 1/2 cups chicken, thinly sliced, see notes
- 1 cup small tomatoes, quartered
- 1 cup cucumber, cubed
- 1 cup carrot, diced
Instructions
- In a saucepan over low heat, combine peanut butter, water, fish sauce, light soy sauce, honey, and chili sauce. Stir until everything is smooth and creamy, then turn off the heat.
- Cook the penne pasta until al dente, then drain and set aside.
- While the pasta cooks, grill the chicken cubes in a grill pan until fully cooked.
- Toss the drained pasta with sesame oil to coat evenly.
- Pour the peanut dressing over the pasta and toss until well combined.
- Finally, mix in the sliced vegetables, grilled chicken, and roasted peanuts. Garnish with freshly chopped coriander or any herbs you like. Serve and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Chicken - You can use chicken breasts, rotisserie chicken, or even chicken thighs.
- Pasta - I used penne, but you can also try rotini, fusilli, or bowtie pasta.
Calories: 676kcal | Carbohydrates: 74g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1472mg | Potassium: 685mg | Fiber: 5g | Sugar: 19g | Vitamin A: 5712IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg