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Thai Chicken Pasta Salad with Homemade Peanut Dressing Recipe

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This Thai Chicken Pasta Salad is a vibrant and flavorful dish combining tender cooked chicken, refreshing cucumber, and delicate rice noodles tossed in a rich, homemade peanut dressing. Perfect for any gathering, this easy-to-make salad balances creamy, tangy, sweet, and mildly spicy flavors with a crunchy peanut garnish to elevate the texture and taste.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 12 oz. uncooked rice noodles or long pasta
  • 2 cups diced cooked chicken
  • 1 medium cucumber, halved lengthwise, seeded and quartered
  • 3 scallions, thinly sliced

Peanut Dressing

  • 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
  • Salt to taste

Garnish

  • 1/4 cup fresh cilantro leaves
  • Chopped peanuts

Instructions

  1. Cook the Noodles: Bring a large pot of water to a boil. If using rice noodles, do not salt the water. Add the noodles and cook according to the package directions until tender. Reserve ½ cup of the pasta cooking water, then drain the noodles and set aside.
  2. Prepare the Dressing: In a large bowl, whisk together the peanut butter with the warm reserved pasta water to loosen it. Then whisk in the unsweetened coconut milk, freshly squeezed lime juice, light brown sugar, low-sodium soy sauce, and crushed red pepper flakes. Taste and season with salt as needed to balance the flavors.
  3. Combine Salad Ingredients: Add the drained noodles, diced cooked chicken, sliced cucumber, and scallions to the bowl with the dressing. Toss gently but thoroughly until all ingredients are well coated and evenly mixed.
  4. Serve and Garnish: Serve the pasta salad warm, at room temperature, or chilled according to your preference. Garnish with fresh cilantro leaves and a sprinkle of chopped peanuts for added crunch and flavor.

Notes

  • You can use rice noodles or any long pasta of choice; adjust the cook time accordingly for desired doneness.
  • Store-bought rotisserie chicken or leftover turkey work well for convenience and added flavor.
  • Crushed red pepper flakes add a subtle heat—adjust the amount to your spice preference or omit entirely for a milder dressing.
  • Best enjoyed immediately after assembly to preserve freshness, but leftovers can be stored in an airtight container in the refrigerator for up to two days.
  • Leftover salad may absorb dressing; stir in extra dressing before serving if needed.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://cozykitchenbymaya.com/thai-chicken-pasta-salad-with-homemade-peanut-dressing-recipe/