• Noodles: While rice noodles are a traditional choice in Thai cuisine, you can easily substitute them with your favorite long pasta, such as linguine, spaghetti, or even fettuccine. The key is to choose a pasta that will hold the dressing well and provide a satisfying bite.
• Peanut butter: Feel free to use either creamy or crunchy peanut butter, depending on your personal preference. Creamy peanut butter will result in a smoother dressing, while crunchy peanut butter will add a delightful textural element to the salad.
• Crushed red pepper flakes: These add a touch of heat to the dressing, but the amount can be adjusted to suit your spice tolerance. Start with a small amount and add more to taste. If you prefer a milder version, you can omit them altogether.
• Low-sodium soy sauce: Soy sauce provides a savory umami flavor that balances the sweetness of the dressing and enhances its overall depth. Just like my go-to spicy garlic sauce, using low-sodium soy sauce is essential. Regular soy sauce can make the dressing too salty, overpowering the other flavors.
• Cooked chicken: For convenience, I love using store-bought rotisserie chicken. It’s my secret weapon for quick and easy meals, from enchiladas to stromboli. However, you can also use grilled chicken, baked chicken, or even leftover turkey.
• Veggies: I’ve chosen crisp cucumbers and scallions for their refreshing flavors and satisfying crunch. However, you can easily add other vegetables, such as shredded carrots, edamame, bell peppers, or finely shredded purple cabbage, to customize your salad.
• Garnishes: Fresh cilantro leaves and chopped peanuts are my go-to garnishes for this Thai Chicken Pasta Salad. They add a burst of freshness and a delightful crunch that complements the other flavors and textures of the salad. However, you can also experiment with other fresh herbs, such as Thai basil, mint, or even a sprinkle of sesame seeds, to create your own unique twist.
• Lime Juice: Fresh lime juice is essential for the bright, tangy flavor that is signature to Thai cuisine. Bottled lime juice lacks the same zing and complexity, so using fresh is highly recommended.
• Brown Sugar: This adds a subtle sweetness to the dressing that balances the other savory and spicy elements. You can use light or dark brown sugar, depending on your preference for a richer, molasses-like flavor.
• Coconut Milk: Full-fat coconut milk will provide the creamiest and most flavorful dressing. Be sure to use unsweetened coconut milk to control the overall sweetness of the salad.

1. Cook the noodles. Cook the rice noodles or your favorite long pasta according to the package instructions until they are al dente. Be careful not to overcook them, as they will become mushy and less appealing in the salad. Before draining, reserve ½ cup of the pasta water. This starchy water will help to create a smoother and creamier dressing. Drain the noodles and set them aside to cool slightly.
2. Make the peanut dressing. In a large bowl, whisk together the peanut butter with the reserved warm pasta water. The warmth of the pasta water will help to loosen the peanut butter and make it easier to whisk into a smooth consistency. Add the coconut milk, lime juice, brown sugar, soy sauce, and crushed red pepper flakes. Whisk everything together until well combined and the dressing is smooth and creamy. Taste the dressing and adjust the flavors to your liking. If you prefer it sweeter, add more brown sugar. For extra tanginess, increase the lime juice. Adjust the crushed red pepper flakes based on your desired level of spiciness.
3. Combine everything together. Add the drained pasta, cooked chicken, cucumber, and scallions to the bowl with the peanut dressing. Toss everything together gently but thoroughly until all of the ingredients are well coated with the dressing. Be careful not to overmix, as this can cause the noodles to break and become mushy.
4. Garnish and serve. Transfer the pasta salad to a serving dish or individual bowls. Garnish with fresh cilantro leaves and chopped peanuts just before serving. This will add a burst of freshness and a delightful crunch to the salad. Serve the Thai Chicken Pasta Salad immediately, or chill it in the refrigerator for later. It’s delicious served warm, at room temperature, or cold.

• Cook Pasta Al Dente: Whether you choose rice noodles or long pasta, be sure to cook them al dente. This means that they should be firm to the bite, not mushy. Overcooking can lead to mushy noodles, which can negatively affect the texture of the salad. Test the pasta frequently while it’s cooking to ensure that it reaches the perfect al dente consistency.
• Adjust the Spice Level: Crushed red pepper flakes bring a hint of spiciness to the dressing. They add a mild kick without overpowering the other flavors. However, if you’re sensitive to spice, you can easily adjust the amount to suit your preference. Start with a small amount and add more to taste. If you prefer a milder dressing, you can omit them entirely. For those who love a lot of heat, add a pinch of cayenne pepper.
• Get Creative with Veggies: This recipe is incredibly versatile, so feel free to swap in your favorite veggies or use whatever leftover odds and ends you find in your fridge! Some great additions include shredded carrots, edamame, bell peppers, broccoli florets, or even bean sprouts. Just be sure to chop the vegetables into bite-sized pieces so that they are easy to eat and distribute evenly throughout the salad.
• Don’t Skip the Pasta Water: This liquid is a secret weapon for creating a smooth, creamy dressing that perfectly coats the noodles. The starch in the water helps to emulsify the peanut butter and other ingredients, resulting in a luscious and flavorful sauce.
• Taste and Adjust: The beauty of this recipe is that you can customize it to your exact preferences. After making the dressing, take a moment to taste it and adjust the seasonings as needed. Add more lime juice for extra tang, brown sugar for sweetness, or soy sauce for savory depth. Don’t be afraid to experiment and create a dressing that is perfectly tailored to your liking.

The pasta salad is best enjoyed immediately after assembly to preserve the freshness of the ingredients and the vibrant flavors of the dressing. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the pasta may absorb some of the dressing as it sits, so you may need to add a little extra dressing or a splash of lime juice before serving any leftovers to refresh the flavors. If the salad seems dry, add a tablespoon or two of coconut milk to return its creaminess.

When reheating the salad, it’s best to let it sit at room temperature for about 15-20 minutes before serving. This will help to soften the noodles and allow the flavors to meld together. If you prefer to heat it up, do so gently in the microwave in short intervals, stirring in between, to prevent the noodles from becoming overcooked and mushy. A quick zap is all you need, just enough to remove the fridge chill.