How To Make Taste Thai Chicken Pasta Salad

Thai Chicken Pasta Salad 


·         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


1.    In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.

2.    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.

3.    Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

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