Thai Peanut Chicken Pasta Salad

I’ve always loved dishes that have a Thai influence, a little bit of spice paired with a creamy peanut dressing. Thai Peanut Chicken Pasta Salad hits all the right flavor notes, combining savory, salty, sweet, tangy and spicy all in one dish. The chicken adds a protein element, making it ideal for a main course or even as a side.

Add in the crunchy vegetables, which you can change up to fit your preference, and you get a dish that has a perfect mixture of textures and flavors. If you want it spicier, you can kick up the spice level or maybe add some crunchy noodles on top for additional bite. The perfect summer meal or side, Thai Peanut Chicken Pasta Salad is easy to make and delicious to eat.

Prepping the Ingredients

For the chicken marinade, use a 5″ Petite Santoku to mince both the ginger and garlic.

You’ll need additional minced ginger for the peanut dressing, as well as two diced shallots. Again using the 5″ Petite Santoku, finely dice the shallots.

For the crunchy vegetables, prep the purple cabbage with the 7-3/4″ Petite Slicer. Slice off the root of the cabbage and then cut it in half. Remove the core from each half and, laying the flat side down, use the knife to make thin slices of the cabbage so it appears shredded.

Use a 7″ Santoku to mince the peeled carrot. Start by cutting the carrot in half crossways and then cutting each half lengthwise. Cut those halves into strips and, gathering a few strips, finely dice them and then use a rocking motion to mince.

Use the same knife to chop the bell pepper and rough chop the fresh basil. Use the 5″ Petite Santoku to slice the snap peas in half and thinly slice the chives. Finish by using the 7-5/8″ Petite Chef to rough chop the peanuts.

Making the Dish

In a medium bowl, whisk together the minced garlic, lemon juice, coconut aminos, avocado oil, minced ginger, maple syrup and sesame oil. Add the chicken and marinate for up to two hours in the refrigerator. For this recipe we recommend using chicken strips for a faster cooking time. If you have full chicken breasts, use a Boning Knife to cut the breast down into strips before marinating.

To make the sauce, stir the peanut butter, diced shallots, lemon juice, coconut aminos, vinegar, minced ginger, Sriracha, sesame oil and sesame seeds in a bowl. Add the coconut milk and stir until the mixture is smooth and all the ingredients are combined. It’s important to note that the coconut milk should be thoroughly combined before adding it to the sauce, as typically the coconut cream and water separate in the can. So be sure to shake it well before using. Taste the sauce and determine if you want to add more Sriracha for extra heat or perhaps more peanut butter for the peanut taste. Set the sauce aside.

Cook the pasta according to the package directions, making sure it’s al dente. Reserve a quarter cup of pasta water, drain the remaining water and set pasta aside, covering it to ensure it stays warm. This is important so the peanut dressing clings to the pasta.

Once the chicken is marinated, place it in a large skillet over medium heat and cook until each side is golden and the internal temperature of each chicken piece is at 165 F. Remove it from the skillet to a cutting board, allowing it to cool for four to five minutes and then cut the chicken into bite-sized pieces.

Place the cooked pasta into a large bowl and stir in the prepared peanut dressing. Add one tablespoon of reserved pasta water, stirring to coat the pasta. If the dressing is too thick, add more pasta water until you achieve your desired consistency. Add the cooked chicken, cabbage, bell pepper, carrot, snap peas, chives and basil, tossing to combine all the ingredients. Top the final dish with peanuts and toasted sesame seeds for additional crunch.

Thai Peanut Chicken Pasta Salad is packed full of flavor and can be served warm or chilled. When served warm, the creaminess of the dressing really comes through and balances nicely with the crunch of the vegetables. If serving chilled, we recommend reserving some of the coconut milk to loosen up the dressing before serving. We did not add salt or pepper to this dish because the ingredients already have their own seasoning, but if you feel it needs a dash of salt or pepper, add them to taste. This dish is amazing. It’s so flavorful and full of different textures. Give it a try and you won’t be disappointed!