Thai Chicken Pasta Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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12 ounces uncooked whole wheat spaghetti
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2 large carrots, julienned
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3/4 cup reduced-fat creamy peanut butter
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3 tablespoons water
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3 tablespoons lime juice
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3 tablespoons molasses
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4-1/2 teaspoons reduced-sodium soy sauce
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3 garlic cloves, minced
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1-1/2 teaspoons rice vinegar
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1-1/2 teaspoons sesame oil
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1/4 teaspoon crushed red pepper flakes
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8 cups finely shredded Chinese or napa cabbage
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2 cups shredded cooked chicken breast
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2/3 cup minced fresh cilantro
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3 tablespoons unsalted dry roasted peanuts, chopped
Directions
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1.
In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
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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.
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3.
Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts
1-1/2 cups: 400 calories, 12g fat (2g saturated fat), 27mg cholesterol, 298mg sodium, 51g carbohydrate (11g sugars, 9g fiber), 25g protein.
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