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Thai Chicken Pasta Salad tosses tender pasta, rotisserie chicken, and crisp veggies in a creamy peanut dressing with the perfect sweet-tangy-spicy balance. It comes together in 25 minutes and works just as well as a quick summer meal as it does a flavor-packed potluck side.
More Asian-inspired recipes to try: Chopped Thai Salad with Peanut Dressing | Chinese Chicken Pasta Salad | Chicken Satay with Peanut Sauce.
3 Tips for Getting This Recipe Just Right
A quick read before you start makes this come together easily. Most of the work is in the dressing balance and prep timing.
- Loosen the dressing with hot water. Peanut butter dressings tighten fast and stop coating the pasta. Whisk in hot water a little at a time until it’s smooth and pourable.
- Cool the pasta completely before tossing. Warm pasta thins the dressing and wilts the veggies. Rinse it under cold water after draining and let it drain well so the dressing actually clings.
- Taste before serving, especially the heat. Chili garlic sauce varies by brand. Start with 2 teaspoons, taste, then build up to 4 if you want more kick.
RECIPE WALK-THROUGH
How To Make Thai Chicken Pasta Salad
See the recipe card below for full, detailed instructions
Most of the prep is hands-off while the pasta cooks. The dressing comes together in a single bowl, and the rest is just toss-and-go.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil and cook the bowtie pasta according to the package directions, just until al dente.
Drain, then rinse under cold water to stop the cooking, and drain well.
- Why rinse? Rinsing the pasta with cold water stops the cooking process, cools it quickly, and removes surface starch so the dressing coats evenly.
Step 2: Prep the Chicken and Veggies
Use about 2 heaping cups of shredded rotisserie chicken (roughly half a rotisserie chicken).
Slice the cucumber thin, shred the carrots and cabbage, and thinly slice the red bell pepper. Then chop the cilantro and slice green onions for finishing.
- Rotisserie chicken is the fastest route, but any cooked shredded chicken works. If you’re cooking your own, my How to Shred Chicken post walks through a few easy methods.
Step 3: Whisk Together the Peanut Dressing
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, chili garlic sauce, ginger, and sesame oil.
Add hot water a tablespoon at a time until the dressing is smooth and pourable.
- Shake it up: You can also put the dressing ingredients in a jar and shake until mixed.
- Taste and adjust: Add more lime juice for tang, more chili garlic for heat, and a pinch of salt or soy if it tastes flat.
Step 4: Toss and Serve
Combine pasta, chicken, and all the veggies in a large bowl. Pour the peanut dressing over the salad and toss until everything is coated.
Garnish with chopped peanuts and lime wedges. Serve immediately or chill until ready.
What to Serve Alongside
This pasta salad has enough chicken and crunch to stand as a full meal on its own. If you want to round it out, fresh fruit or a simple cucumber salad on the side keeps things light.
As a potluck or BBQ side, it pairs beautifully with grilled proteins that don’t fight the peanut flavor. My Grilled Chicken Kabobs or Spicy Garlic Shrimp are both naturals here.
Find more in my collection of best pasta salad recipes for cookouts, potlucks, and easy summer meals. See the Collection →
Storage Tips
Storage and Reheating Tips
- Storage: Keep leftover Thai Chicken Pasta Salad in an airtight container in the fridge for up to 4 days. Toss it well before serving because the dressing can settle and thicken over time.
- Freezing: It’s best not to freeze this salad, as the pasta and veggies won’t retain their texture after thawing. Leftovers are delicious cold for lunch, in lettuce cups, or over extra shredded cabbage for a lighter meal.
- Make Ahead: If the salad soaks up too much dressing after chilling, add a splash of hot water, extra lime juice, or a little sesame oil to loosen it up. If you want to make it ahead, mix the pasta, chicken, and veggies with just half the dressing, then add the rest just before serving to keep it creamy and glossy.
Frequently Asked Questions
What can I use instead of peanut butter?
Almond or cashew butter both work as a swap. The flavor will shift slightly (less rich, more neutral) and the heat may need a small bump to compensate. Need something nut-free? Try sunflower seed butter.
Can I use rice noodles instead of pasta?
Yes, pad Thai-style rice noodles are a natural fit and lean the dish more authentically Thai. Soba and ramen also work. Cook per package directions, rinse under cold water just like the pasta, and toss the same way. Note that rice noodles can clump as they cool, so loosen with a splash of warm water before adding the dressing if needed.
Can I make this kid-friendly?
Yes. The chili garlic sauce is the only heat source, so start with 1 teaspoon or leave it out entirely for sensitive palates. Add a little to a separate portion at the table if some family members want more kick. The peanut, lime, and honey base is already mild and family-friendly on its own.
Can I use leftover grilled or shredded chicken?
Absolutely. Any cooked shredded or chopped chicken works in place of rotisserie. Leftover grilled chicken adds a nice smoky note. Aim for about 2 heaping cups, or roughly half a rotisserie chicken’s worth.
More Chicken Pasta Salads To Try
- Creamy Chicken Pasta Salad
- Chicken Pesto Pasta Salad
- Tropical Chicken Pasta Salad
- Lemon Chicken Pasta Salad
Thai Chicken Pasta Salad
Ingredients
- 12 ounces bowtie pasta
- 2 heaping cups shredded cooked chicken
- 1 cup English cucumber thinly sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
Peanut Dressing
- 1/2 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 to 4 teaspoons chili garlic sauce to taste
- 1 teaspoon grated fresh ginger or refrigerated paste in the tube
- 4 teaspoons sesame oil
- 2 to 4 tablespoons hot water as needed
For serving
- Chopped salted peanuts and lime wedges
Instructions
- Cook the pasta in generously salted water according to package directions until al dente. Drain, rinse under cold water, and let drain well.
- In a large bowl, combine the cooled pasta, chicken, cucumber, carrots, cabbage, bell pepper, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, 2 teaspoons chili garlic sauce, ginger, and sesame oil. Add hot water a tablespoon at a time until the dressing is smooth and pourable. (Shaking everything in a jar works too.) Taste and adjust with more lime juice, chili garlic sauce, a pinch of salt, or soy sauce as needed.
- Pour the dressing over the pasta salad and toss until evenly coated. Chill until ready to serve, or serve immediately. Garnish with chopped peanuts and lime wedges.
Notes
- Make-ahead: If preparing more than a few hours in advance, toss the pasta, chicken, and veggies with about half the dressing. Just before serving, toss in the rest. This keeps the salad glossy and fresh-tasting.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Dressing thickens as it sits: Loosen with a splash of hot water if needed before serving. - Chili garlic sauce: Found in the Asian section of most grocery stores. Lee Kum Kee is a reliable brand.
- Heat substitutes: Sriracha works in place of chili garlic sauce. Start with 1 teaspoon and build from there. Thai red chili paste also works, but the heat varies widely by brand, so start small.
- Pasta alternatives: Any short pasta works (rotini, penne, shells). Pad Thai-style rice noodles, soba, or ramen are great for a more traditional Thai feel.
- Extra heat: Add 1 minced Thai red chili for serious spice.
- Veggie additions: Snow peas, broccoli florets, thinly sliced radish, leafy kale, or fresh mint all work as additions or substitutions.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
