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Thai Chicken Pasta Salad

I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
  • 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.
  • Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts
1-1/2 cups: 400 calories, 12g fat (2g saturated fat), 27mg cholesterol, 298mg sodium, 51g carbohydrate (11g sugars, 9g fiber), 25g protein.

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