Thai Chicken Pasta Salad Recipe

Thai-inspired spaghetti salad will make you the star of any party! It's tasty, easy to make, and will please even picky eaters. The homemade peanut dressing elevates it.  

– 12 oz. uncooked rice noodles or long pasta (See Kelly’s Notes) – 3/4 cup creamy or crunchy peanut butter – 3/4 cup (1 13-oz. can) unsweetened coconut milk – 1/4 cup freshly squeezed lime juice – 2 Tablespoons light brown sugar – 1/4 teaspoon crushed red pepper flake – 1 1/2 Tablespoons low-sodium soy sauce – 2 cups diced cooked chicken  – 1 medium cucumber, halved lengthwise, seeded and quartered – 3 scallions, thinly sliced  – 1/4 cup fresh cilantro leaves, for garnishing – Chopped peanuts, for garnishing


Boil a large kettle of water. Salting rice noodles' water is unnecessary. Cook noodles per package instructions.  Reserve ½ cup of pasta water, strain noodles, and set aside.  

Step 1


Mix peanut butter and pasta water in a large bowl. Heat makes peanut butter easier to stir. Mix coconut milk, lime juice, brown sugar, soy sauce, and crushed red pepper flakes. Taste and salt the sauce.  

Step 2

Add drained pasta, chicken, cucumber, and scallions to the bowl and mix thoroughly.   

Step 3

Add cilantro and chopped peanuts to the pasta salad and serve warm, room temperature, or chilled.  

Step 4

Also See

Pesto Pasta Salad with Chicken Recipe