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Thai Peanut Chicken Noodle Salad

Flavor-packed peanut sauce coats chilled noodles and veggies to make this addicting noodle salad.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
443 calories per serving


> 1/2 (16 oz) pkg thin spaghetti
> 1 (7 oz) pkg fresh bean sprouts
> 2 cups matchstick carrots
> 3/4 lb boneless, skinless chicken thighs (about 3 small)
> 1/4 cup Old Home 100% All Natural Crunchy Peanut Butter
> 3 tbsp lime juice (from about 3 limes)
> 1 tbsp Thai red curry paste
> 1 tbsp fish sauce
> 1/4 large head red cabbage


Set grill to medium. Cook the spaghetti according to package directions. Thirty seconds before pasta is done, add the bean sprouts and carrots. Transfer pasta and veggies to a colander and rinse with cold water. Drain well.
Meanwhile, season the chicken with salt and pepper. Grill 5–7 min. per side, until cooked through.
In a large bowl, whisk together the peanut butter, lime juice, curry paste, fish sauce, and 2 tbsp water until smooth. On a box grater, coarsely grate the red cabbage and add to peanut dressing, along with cooked pasta and vegetables. Toss until well coated.
Divide noodle salad among 4 bowls. Thinly slice chicken and serve over noodles.


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