Thai Peanut Chicken Pasta Salad
Introduction
I first made this Thai Peanut Chicken Pasta Salad on a humid summer evening when I wanted something bright, satisfying, and easy to share with friends. The kitchen smelled of toasted peanuts and lime, and the first forkful noodles slick with creamy peanut sauce, tender shredded chicken, and crisp veggies felt like a cool breeze on a hot day. I keep a jar of peanut butter and a bag of rice noodles in my pantry now for nights when I want that same fresh, nutty comfort.
This recipe became a family favorite because it balances textures and flavors: creamy-salty sauce, tangy lime, crunchy veggies, and soft pasta. If you enjoy bold dressings, you might also like this variation with a smoky twist: savory BBQ chicken pasta salad.
What Makes This Recipe Special
This Thai Peanut Chicken Pasta Salad is quick, versatile, and crowd-pleasing. It’s:
- Fresh and flavorful without a lot of fuss.
- Protein-packed thanks to chicken, yet light enough for warm-weather meals.
- Easy to make ahead and perfect for potlucks, lunches, or weeknight dinners.
You will love it because it tastes restaurant-quality but comes together in about 30 minutes when you streamline steps.
Ingredients You’ll Need
For the Salad
- 12 ounces rice noodles or thin pasta (rice vermicelli or rotini) – use fresh pasta for best texture.
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great).
- 1 cup shredded purple cabbage (for color and crunch).
- 1 cup julienned carrots (about 2 medium carrots).
- 1 red bell pepper, thinly sliced.
- 3 green onions, thinly sliced.
- 1/2 cup chopped fresh cilantro (optional).
- 1/3 cup chopped roasted peanuts for garnish (or cashews).
For the Peanut Sauce
- 3/4 cup creamy peanut butter (natural, no-stir preferred for smoothness).
- 3 tablespoons soy sauce (or tamari for gluten-free).
- 2 tablespoons rice vinegar.
- 2 tablespoons lime juice (freshly squeezed).
- 1-2 tablespoons honey or maple syrup (adjust to taste).
- 1-2 teaspoons sesame oil.
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger.
- 1 small garlic clove, minced.
- 1/4 to 1/2 cup warm water to thin the sauce (adjust for desired consistency).
- Optional: 1 teaspoon sriracha or chili-garlic sauce for heat.
Notes
- For gluten-free: swap soy sauce for tamari and use certified gluten-free pasta.
- For vegetarian: replace chicken with firm baked tofu or edamame.
- Fresh lime juice and freshly grated ginger make a big difference in brightness.
Step-by-Step Guide
Step 1: Cook the pasta (8-10 minutes).
Bring a large pot of salted water to a boil. Cook rice noodles or pasta according to package directions until al dente. Drain and rinse under cold water until cool and no longer steaming to stop cooking and keep the noodles from sticking. Toss lightly with 1 teaspoon oil if not using immediately.
Step 2: Prepare the chicken and veggies (5 minutes).
If using leftover or rotisserie chicken, shred it into bite-sized pieces. Slice the bell pepper thin, julienne the carrots, shred the cabbage, and chop green onions and cilantro. The vegetables should be crisp and bright.
Step 3: Make the peanut sauce (3-5 minutes).
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add warm water a little at a time until the sauce is pourable but still thick enough to coat the pasta. Taste and adjust: more lime for brightness, more honey for sweetness, or sriracha for heat. The sauce should be creamy and glossy.
Step 4: Combine salad (2-3 minutes).
In a large bowl, toss the cooled pasta with the peanut sauce until evenly coated. Add shredded chicken and vegetables. Toss gently until everything is coated and distributed.
Step 5: Chill and let flavors meld (15-30 minutes, optional).
For best flavor, refrigerate the salad for at least 15 minutes to let the sauce soak into the noodles and chicken. If serving immediately, let it rest 5 minutes.
Step 6: Serve and finish (1 minute).
Top with chopped roasted peanuts, extra cilantro, and a squeeze of lime. The salad should be vibrant, saucy but not soupy, and full of contrasting textures.
Expert Tips & Ideas
- Use warm water gradually when thinning the sauce to avoid making it too runny.
- Toast peanuts briefly in a dry pan for extra aroma and crunch.
- If peanut butter is very thick, microwave it for 10 seconds to loosen before mixing.
- For extra protein, stir in a handful of shelled edamame.
- Low-carb option: swap pasta for spiralized zucchini or cauliflower rice; serve immediately to avoid watery zucchini.
- Make ahead: store sauce separately and toss just before serving to keep textures crisp. Refrigerate leftover salad up to 3 days; thawed salads may firm up, so stir in a splash of water or lime juice when reheating or serving cold.
How to Serve
Serve this salad chilled or at room temperature. It pairs beautifully with:
- Light sides like cucumber salad or a simple green salad.
- A crisp, citrusy white wine, jasmine iced tea, or a sparkling water with lime.
- Presentation tip: serve in a wide bowl and sprinkle peanuts and cilantro on top for color contrast.
- Serving size: recipe serves 4 as a main or 6 as a side. Estimated calories per main serving: around 450-550, depending on pasta and amount of sauce.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Make the sauce and chop vegetables ahead. Combine everything 30 minutes before serving for best texture. Keep sauce separate if making more than a few hours ahead.
Q: Can I freeze leftovers?
A: Freezing is not recommended; the texture of the noodles and veggies will suffer. Refrigerate up to 3 days instead.
Q: What can I use instead of peanut butter?
A: For a nut-free twist, try sunflower seed butter or tahini, but adjust sweetness and acidity to taste.
Q: How do I prevent the salad from becoming watery?
A: Rinse cooked pasta well with cold water, drain thoroughly, and avoid adding watery ingredients like freshly chopped cucumbers until just before serving.
Blockquote Review
“Bright, creamy, and exactly the kind of fresh comfort I crave. The peanut sauce is addictive and the crunch from the cabbage makes every bite satisfying. I doubled the sauce and it still disappeared.” – A satisfied home cook
Conclusion
This Thai Peanut Chicken Pasta Salad is one of those recipes I turn to when I want something that feels special without drama. It brings people together around bold flavors and simple techniques, and it adapts easily to what you have on hand. If you want another take or inspiration for a similar dish, check out this version for more ideas: Thai Pasta Salad with Peanut Dressing and Chicken | Laura Fuentes.
I hope you try it, tweak it for your family, and tell me how it goes. Enjoy!
Thai Peanut Chicken Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook rice noodles or pasta according to package directions until al dente. Drain and rinse under cold water until cool and no longer steaming to stop cooking and keep the noodles from sticking. Toss lightly with 1 teaspoon oil if not using immediately.
- If using leftover or rotisserie chicken, shred it into bite-sized pieces. Slice the bell pepper thin, julienne the carrots, shred the cabbage, and chop green onions and cilantro. The vegetables should be crisp and bright.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add warm water a little at a time until the sauce is pourable but still thick enough to coat the pasta. Taste and adjust: more lime for brightness, more honey for sweetness, or sriracha for heat. The sauce should be creamy and glossy.
- In a large bowl, toss the cooled pasta with the peanut sauce until evenly coated. Add shredded chicken and vegetables. Toss gently until everything is coated and distributed.
- For best flavor, refrigerate the salad for at least 15 minutes to let the sauce soak into the noodles and chicken. If serving immediately, let it rest for 5 minutes.
- Top with chopped roasted peanuts, extra cilantro, and a squeeze of lime. The salad should be vibrant, saucy but not soupy, and full of contrasting textures.
Notes
- Hearty Hobo Casserole - January 13, 2026
- Classic Avgolemono (Greek Egg and Lemon Soup) - January 11, 2026
- Moist Chocolate Peanut Butter Poke Cake - January 4, 2026
