Thai Pasta Salad Recipe

Name: Thai Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small chicken breast; salt and pepper, to taste; 2 teaspoons vegetable oil; 2 tablespoons gingerroot, chopped; 2 tablespoons garlic, chopped; 2 tablespoons shallots, chopped; 1/2 cup crunchy peanut butter; 3 tablespoons soy sauce; 3 tablespoons lime juice; 1 tablespoon sesame oil; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar; 1/2 teaspoon dried chili; 1/3 cup fresh cilantro or 1/3 cup of fresh mint, chopped; 1/2 cup green onion, sliced; 1/2 cup carrot, shredded; 1/4 cup roasted peanuts, coarsely chopped; 1/2 lb spaghetti; salt and pepper, to taste

Servings: persons

1 small chicken breast
salt and pepper, to taste
2 teaspoons vegetable oil
2 tablespoons gingerroot, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 cup crunchy peanut butter
3 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon dried chili
1/3 cup fresh cilantro or 1/3 cup of fresh mint, chopped
1/2 cup green onion, sliced
1/2 cup carrot, shredded
1/4 cup roasted peanuts, coarsely chopped
1/2 lb spaghetti
salt and pepper, to taste

1
Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
2
Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
3
Poach for 25 minutes.
4
Allow chicken to cool in the cooking liquid.
5
Remove chicken from the pan, reserving the cooking liquid.
6
Cut into pieces.
7
In a small saucepan, over medium heat, heat the vegetable oil.
8
Add ginger, garlic and shallot; cook 4 - 5 minutes.
9
Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
10
Stir with a wooden spoon until the sauce is smooth.
11
Add all remaining ingredients.
12
Toss the pasta salad gently but thoroughly.
13
Season with salt and pepper.
14
If sauce is too thick, add more reserved cooking liquid.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 small chicken breast, salt and pepper, to taste, 2 teaspoons vegetable oil, 2 tablespoons gingerroot, chopped, and more.

Yes, Thai Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions