Thai Chicken Pasta Salad
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Thai Chicken Pasta Salad
Directions
- Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
- Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
- Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.
Nutrition Facts (Thai Chicken Pasta Salad)
- Per serving:
- 476 kcal ,
- 25 g fat
- (6 g sat. fat ,
- 67 mg chol. ,
- 817 mg sodium ,
- 30 g carb. ,
- 3 g fiber ,
- 35 g pro.
Recipe Collections
Reviews (8)
ALR4632120DW
308 Days Ago
I only gave this recipe 1 star because of the ramon noodles. By replacing those chemical laden fake noodles with real noodles, this is definitely 5 stars!
Anne Aulbert
1851 Days Ago
I have no problem with this site - ingredients are plainly listed once you click on the recipe. Ads don't bother me - I just ignore them.
Nancy
2048 Days Ago
This was excellent. I used leftover grilled chicken breasts cut into 1/2 inch cubes. I followed the sauce directions just as written. I did chop dry honey roasted peanuts to sprinkle over the top. Hubby requested more cucumbers for the next time. I agree. The cucumbers added a great, refreshing contrast to the slight heat of the cayenne. So great to have a new recipe for chicken.