Thai Peanut Pasta Salad

Thai Peanut Pasta Salad

Thai Peanut Pasta Salad


5 People


  • 2 cups pulled chicken
  • ½ pound spaghettini pasta, uncooked
  • cup carrots, shredded
  • 4 green onions, thinly sliced
  • cup dry roasted peanuts, chopped
  • cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 tablespoons peanut butter
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds, toasted
  • 1 dash crushed red pepper


  1. Slice chicken into julienne strips.

  2. Break pasta into thirds.
  3. Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain.

  4. In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture.

  5. Refrigerate, covered, until ready to serve.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.