Best 3 Thai Chicken Pasta Salad Recipes

Welcome to the exciting world of Thai chicken pasta salad, a culinary fusion that tantalizes your taste buds with a blend of exotic Thai flavors and the comforting familiarity of pasta. Get ready to embark on a culinary journey that will transport you to the vibrant streets of Bangkok with every bite. This comprehensive guide will unveil the secrets to crafting the perfect Thai chicken pasta salad, ensuring that your taste buds will be dancing with joy. From selecting the freshest ingredients to mastering the art of balancing sweet, sour, and spicy flavors, you'll find everything you need to create a dish that will impress your family and friends.

Here are our top 3 tried and tested recipes!

THAI CHICKEN PASTA SALAD

Thai Chicken Pasta Salad image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.

GRAY'S SPICY THAI CHICKEN & PASTA SALAD

GRAY'S SPICY THAI CHICKEN & PASTA SALAD image

Categories Chicken Pasta Low Fat

Yield Makes 6-8 main course servings

Number Of Ingredients 16

Ingredients

2 split chicken breasts (bone-in)
1 lb. linguine or Chinese noodles
2 tsp. sesame oil
1 cucumber, seeded and julienned
4 Tbs fresh ginger, julienned
1/2 small red onion, thinly sliced
1-2 fresh jalapeno peppers, julienned
1/2 cup fresh basil, sliced into strips (chiffonade)
2 tsp fresh lemongrass, minced
3 cloves garlic, crushed
1/2 cup fresh lime juice
6 Tbs fish sauce
3 Tbs sugar
2 tsp chili oil
1/2 cup fresh cilantro, minced
1/2 cup roasted peanuts, chopped

Steps:

1. Lightly salt chicken breast (bone-in). Bring a pot of water to a boil and add chicken. When water boils again, cover and gently simmer 5 minutes. Then turn off heat and let sit 10-12 minutes until breast is cooked. Remove breast and let cool. 2. Meanwhile, cook pasta, drain and run under cold water. In a large bowl, toss pasta with sesame oil and set aside. 3. When chicken is cool, pull meat off the bone and into shreds about 1/4 inch wide and 1 1/2 inches long. Set aside. 4. Toss noodles with cucumber, jalapeno, ginger, basil, and red onion. Set aside. 5. In a small bowl, combine lemon grass, garlic, lime juice, chili oil, fish sauce, and sugar until sugar is dissolved. Set aside. 6. Refrigerate everything until ready to serve. 7. When ready to serve, toss pasta mixture with chicken, sauce mixture, and cilantro. Sprinkle peanuts on top. Serve chilled or at room temperature.

SHREDDED THAI CHICKEN PASTA SALAD

Shredded Thai Chicken Pasta Salad image

Add this flavorful recipe as a regular to your collection of dinner or lunch time favorites.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Suddenly Pasta Salad™ classic
1/4 cup creamy peanut butter
1/4 cup natural rice vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon Sriracha sauce
2 cups shredded deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
2 cups chopped fresh broccoli
1 cup matchstick (julienne-cut) carrots
3 tablespoons chopped honey-roasted peanuts

Steps:

Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
Drain pasta; rinse with cold water. Shake to drain well.
Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 0 g

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have cooked chicken, you can boil or roast some chicken breasts and shred them.
To make the dressing, simply whisk all of the ingredients together in a small bowl.
Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or cucumbers.
If you're short on time, you can use store-bought rotisserie chicken.
For a vegetarian version of this recipe, you can use tofu or tempeh instead of chicken.

Conclusion:

This Thai chicken pasta salad is a delicious and easy-to-make dish that's perfect for a light lunch or dinner. With its vibrant flavors and textures, it's sure to be a hit with everyone at the table. If you're looking for a healthy and flavorful meal, this salad is a great option.