Thai Chicken Pasta Salad Recipe 

Do you get bored with pasta salads? Try this Thai Chicken Pasta Salad with the greatest homemade peanut dressing. It's flavorful and flexible for any occasion.  

– 12 oz. uncooked rice noodles or long pasta (See Kelly’s Notes) – ▢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 flake – ▢1 1/2 Tablespoons low-sodium soy sauce – ▢2 cups diced cooked chicken (See Kelly’s Notes) – ▢1 medium cucumber, halved lengthwise, seeded and quartered – ▢3 scallions, thinly sliced  – ▢1/4 cup fresh cilantro leaves, for garnishing – ▢Chopped peanuts, for garnishing


Boil a large kettle of water. Salting rice noodles' water is unnecessary. Cook noodles per package instructions.    



Reserve ½ cup of pasta water, strain noodles, and set aside. Mix peanut butter and pasta water in a large bowl.   

Heat makes peanut butter easier to stir. Mix coconut milk, lime juice, brown sugar, soy sauce, and crushed red pepper flakes. Taste and salt the sauce.  

Add drained pasta, chicken, cucumber, and scallions to the bowl and mix thoroughly.  Add cilantro and chopped peanuts to the pasta salad and serve warm, room temperature, or chilled.  

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