Thai Chicken Pasta Salad Recipe

4.5 11 12
Thai Chicken Pasta Salad Recipe
Thai Chicken Pasta Salad Recipe photo by Taste of Home
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Thai Chicken Pasta Salad Recipe

Read Reviews
4.5 11 12
Publisher Photo
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 ounces uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • 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
  • 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

In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving. Yield: 8 servings.
Originally published as Thai Chicken Pasta Salad in Healthy Cooking February/March 2011, p40

Nutritional Facts

1-1/2 cups: 400 calories, 12g fat (2g saturated fat), 27mg cholesterol, 298mg sodium, 51g carbohydrate (11g sugars, 9g fiber), 25g protein.

  • 12 ounces uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • 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
  • 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
  1. In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
  2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
  3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving. Yield: 8 servings.
Originally published as Thai Chicken Pasta Salad in Healthy Cooking February/March 2011, p40

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sugarcrystal User ID: 5836839 218758
Reviewed Jan. 24, 2015

"I felt that 1/2 cup of peanut butter was plenty, & I'm a peanut butter lover. I also added an extra splash of vinegar to cut the richness & omitted the sesame oil. With those changes, I loved this recipe."

MY REVIEW
KatyH3 User ID: 7354323 217940
Reviewed Jan. 15, 2015

"The peanut butter taste is very overwhelming. Maybe reducing it would improve the dressing. Otherwise, a good recipe."

MY REVIEW
toolbarsco User ID: 6725667 114459
Reviewed Jul. 7, 2014

"We enjoyed this salad. Agree the dressing is too thick. I didn't want to reduce the amount of peanut butter so just added additional water (warm) until I got the consistency I wanted. In fact, I ended up making another half batch of dressing because it didn't seem like there was enough--pasta was kind of "dry." Added more red peppers as we like hot & spicy. Used cole slaw cabbage mix that also contained chopped carrots to simplify and added chopped green onions."

MY REVIEW
kimspacc User ID: 1340117 183402
Reviewed Mar. 23, 2014

"Easy and delicious, this sauce is a new favorite. I reduced the amount of peanut butter, and the dressing was easy to work with. The flavor was even better the second day."

MY REVIEW
kathysie User ID: 5713757 144314
Reviewed Jan. 19, 2012

"Terrible taste, put in trash."

MY REVIEW
dezzie0807 User ID: 4072915 98976
Reviewed Mar. 13, 2011

"We loved this! dressing was very thick we doubled it and it was a little much but, when warmed it softened:)"

MY REVIEW
dezzie0807 User ID: 4072915 185240
Reviewed Mar. 13, 2011

"We loved this!"

MY REVIEW
jessicadlovett User ID: 2369771 114313
Reviewed Feb. 19, 2011

"I loved this and so did my family! Fresh, bright, different, and addicting:)"

MY REVIEW
jjjkkp User ID: 3309975 98974
Reviewed Feb. 19, 2011

"The dressing seemed to thick to really mix in very well .Any hints?? Maybe less peanut butter??"

MY REVIEW
mjlouk User ID: 1712085 181584
Reviewed Feb. 17, 2011

"Unfortunately, the peanut butter overwhelmed all the other flavors. Maybe a 1/2 cup instead of 3/4? My DH and kids did not care for this so I will not be making it again."

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