Thai Chicken Pasta Salad
Try this Thai Chicken Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup lime juice
- 4 cups water
- 1 red bell pepper thinly sliced
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped roasted peanuts
- 1 (2 1/4) pound deli-roasted chicken
- 2 (3 ounce) packages ramen noodles
- 3/4 cup reduced-fat creamy peanut butter
- 3/4 cup light coconut milk
- 1/4 cup snipped fresh cilantro
- 1 small seedless cucumber peeled, halved lengthwise, and cut into 1/4-inch slices
- 6 green onions thinly sliced
- Carbohydrate 33.4166650095201 g
- Cholesterol 0 mg
- Fat 15.8455075080567 g
- Fiber 5.67544170170598 g
- Protein 10.4912700061844 g
- Saturated Fat 7.05737583469774 g
- Serving Size 1 1 Serving (466g)
- Sodium 752.383667979591 mg
- Sugar 27.7412233078141 g
- Trans Fat 1.27931916735754 g
- Calories 298 calories
Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.CLICK HERE FOR FULL INSTRUCTIONS
