Print Options

Back to Thai Chicken Pasta Salad >

Include these items:

Select reviews >

Taste of Home Logo

Thai Chicken Pasta Salad

Thai Chicken Pasta Salad
This healthier twist on traditional Pad Thai has only 1/3 the sodium of similar name-brand products—and it's ready to serve in just 30 minutes! —Beth Dauenhauer, Pueblo, Colorado
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons lime juice
  • 3 tablespoons molasses
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons rice vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • SALAD:
  • 12 ounces uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • 8 cups finely shredded Chinese or napa cabbage
  • 2 cups shredded cooked chicken breast
  • 2/3 cup minced fresh cilantro
  • 3 tablespoons unsalted dry roasted peanuts, chopped

Directions

  • For dressing, in a small bowl, whisk the first nine ingredients until
  • smooth; set aside.
  • In a large saucepan, cook spaghetti according to package directions,
  • adding the carrots during the last 2 minutes of cooking; drain.
  • Transfer to a large bowl; stir in cabbage and chicken.
  • Whisk dressing and pour over spaghetti mixture; toss to coat.
© Taste of Home 2013

2 of 2

Thai Chicken Pasta Salad (continued)

Directions (continued)

  • Sprinkle with cilantro and peanuts. Serve immediately or chill
  • before serving. Yield: 8 servings.
Nutrition Facts: 1-1/2 cups equals 400 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 298 mg sodium, 51 g carbohydrate, 9 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013