Thai Chicken Pasta Salad
If you’ve got 20 minutes, then you’ve got a Thai-inspired meal that rivals even the tastiest local takeout dishes. Introducing Thai Chicken Pasta Salad, a quick and easy recipe that delivers maximum flavor with minimum fuss.
What’s not to love about peanut noodles? Add sliced chicken and crispy veggies to the mix, and you’ve got a balanced meal-in-a-bowl that stars a lighter take on classic peanut sauce.
The deliciousness begins with light coconut milk, reduced fat peanut butter and a healthy shake of crushed red pepper flakes. While the original recipe called for 1/4 teaspoon cayenne pepper, I’ve swapped in a 1/2 teaspoon of crushed red pepper flakes for more defined heat. Feel free to skip the spice if you’re cooking for tinier taste-testers.
Next up: the noodles! Ramen lovers, meet your match. Toss those spice packets and fire up the flames to cook the noodles to al dente perfection. And don’t forget to run the cooked noodles under cool water, as the chilly rinse will prevent the noodles from sticking to one another.
Peanut sauce? Check. Ramen noodles? Check. All that’s left to do is stir in sliced chicken breast and your choice of fresh veggies. In addition to the cucumbers listed in the original recipe, I’ve added 1 cup of sliced carrots for more color and crunch.
The rich and tangy peanut sauce disguises any add-ins, making it the perfect way to sneak extra veggies into the dish. Toss it all together and garnish with three tablespoons of chopped, unsalted peanuts, and this dish is ready for the dinner table.
Ready to make the most of those ramen noodles? Take on the takeout with this quick and easy recipe for Thai Chicken Pasta Salad.
- Kelly Senyei, Just a Taste
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