Thai Pasta Salad
This vibrant Thai Pasta Salad with Noodles combines fresh vegetables, tender chicken, and Thai vermicelli noodles with a rich, flavorful peanut dressing for a quick and satisfying meal. Perfect for warm days, it's a refreshing and nutritious dish that's easy to prepare and full of bold, delicious flavors.
Ingredients
- 4 oz Thai vermicelli noodles (half of an 8 oz package)
- 2 cups shredded or chopped rotisserie chicken breast, cool or cooled
- 1 ½ cups thinly sliced purple cabbage
- 1 ½ cups thinly sliced napa cabbage
- 1 cup shredded carrots
- ¾ cup thinly sliced or chopped red peppers
- ½ cup sliced green onion, green parts only
- ½½ cup English cucumber, cut into thin quarters
- ½ cup edamame
- ½ cup roughly chopped cilantro, plus 2 tablespoons for garnish
- ¼ cup chopped or crushed peanuts, plus more for garnish
Dressing
- ½ cup peanut butter
- 1 ¼ tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- ½ - 1 tbsp sriracha (based on desired spice level)
- 1 tsp honey
- 1 garlic clove, pressed or grated
- 1 tsp ginger paste
- Juice of one lime
- 2-4 tbsp water
- 2 limes, cut into wedges for serving
Instructions
- Prepare Noodles: Follow the directions on the package of the noodles. Most will say to boil or heat water in a bowl until hot and place the noodles in the water for 10-15 min to soften. Keep an eye on the noodles as you don’t want them to become mushy from staying in the hot water too long.
- Prepare Chicken: Shred or chop your cooled chicken breast and set aside.
- Prepare Vegetables: Slice, chop, or grate all your vegetables and place them in a large bowl (purple cabbage, napa cabbage, carrots, red pepper, green onions, and cucumber).
- Combine Ingredients: Add roughly chopped cilantro, edamame, and chopped peanuts to the bowl of vegetables and toss until combined.
- Make Dressing: Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha (adjust for spice level), honey, pressed or grated garlic, ginger paste, and the juice of one lime. Whisk in 2-4 tablespoons of water to achieve the desired consistency. The dressing should be smooth and fluid, not too thick and not too runny.Note: You can use fresh ginger, grated on the smallest grate of a grater, or ground ginger. The consistency of your dressing will be influenced by the type of peanut butter you use, so adjust water accordingly.
- Drain Noodles: Drain and rinse your noodles with cold water. If you are not using them right away, keep them in a bowl with cool water so they don’t stick together, and drain before use.
- Assemble Salad: Add the drained noodles to the chopped vegetables, then add your shredded chicken. Pour the dressing over the top and gently mix until combined.
- Serve: Plate and top with additional cilantro and peanuts. Serve with a lime wedge.
Nutrition
Serving: 1gCalories: 368kcalCarbohydrates: 33gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 32mgSodium: 476mgPotassium: 699mgFiber: 5gSugar: 7gVitamin A: 4666IUVitamin C: 53mgCalcium: 84mgIron: 2mg
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