THAI PASTA SALAD

Thai Pasta Salad image

This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!!

Provided by Abby Girl

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 small chicken breast
salt and pepper, to taste
2 teaspoons vegetable oil
2 tablespoons gingerroot, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 cup crunchy peanut butter
3 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon dried chili
1/3 cup fresh cilantro or 1/3 cup of fresh mint, chopped
1/2 cup green onion, sliced
1/2 cup carrot, shredded
1/4 cup roasted peanuts, coarsely chopped
1/2 lb spaghetti
salt and pepper, to taste

Steps:

Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
Poach for 25 minutes.
Allow chicken to cool in the cooking liquid.
Remove chicken from the pan, reserving the cooking liquid.
Cut into pieces.
In a small saucepan, over medium heat, heat the vegetable oil.
Add ginger, garlic and shallot; cook 4 - 5 minutes.
Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
Stir with a wooden spoon until the sauce is smooth.
Add all remaining ingredients.
Toss the pasta salad gently but thoroughly.
Season with salt and pepper.
If sauce is too thick, add more reserved cooking liquid.

Nutrition Facts : Calories 428.7, Fat 22.1, SaturatedFat 3.7, Cholesterol 15.5, Sodium 711.5, Carbohydrate 41.8, Fiber 4.4, Sugar 6.1, Protein 18.9

*** Explore more Thai Pasta Salad Recipes »

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