Thai chicken peanut pasta salad combines the rich, nutty taste of peanut butter with the savoury depth of miso to create a unique take on classic pasta salads. Typically, this dish consists of cooked pasta combined with a miso dressing (prepared with peanut butter, rice vinegar, and honey or maple syrup for sweetness).
Green onions or cilantro provide an incredible taste of freshness, and fresh veggies like bell peppers, cucumbers, and carrots bring crunch and vitality. For texture, sesame seeds and occasionally peanuts are added to the salad. Perfect for picnics, potlucks, or as a light main dish, this versatile and nutritious alternative can be served chilled or at room temperature. Thai chicken peanut Pasta Salad is easy to make at home we are sharing this delicious and nutritious recipe below.
Also Read: Apple rum cake recipe
How to make Thai chicken peanut pasta salad ?
The recipe is given below, along with a detailed ingredient list and instructions for each step, but first, let’s review the basic concepts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serving: 6
Why you’ll love Thai chicken peanut pasta salad
- Thai chicken peanut pasta salad is a Simple and quick to make, perfect for anytime of the day.
- Miso and peanuts offer protein and healthy fats, making the salad nutritious.
- The combination of miso and peanut butter creates a rich and slightly sweet flavour that is both unique and satisfying.
- The pasta provides the base, while the crunchy peanuts and vegetables add texture.
- Miso Peanut pasta salad is a Customizable salad you can add vegetables and dressing of your choice.
About the Ingredients
Pasta: The salad’s foundation is pasta. Use different forms; fusilli, bowties, and rotini hold the dressing nicely and add texture.
Peas: Snow peas, often known as snap peas, have a vivid green colour and a crunchy, sweet taste. They give the salad some freshness and cook it quickly.
Red bell pepper: offers a splash of colour and a flavourful, sweet kick. It gives the texture a crunch as well.
Shredded carrots: They have a vibrant orange colour and a delicious flavour. The other ingredients are enhanced by their subtle crunch.
Cucumber: adds crispness and a cool, revitalising aspect. The rich flavours of the dressing are well balanced by it. Add a blast of freshness and a hint of herbal flavour with fresh cilantro or green onions.
Sesame seeds: not necessary, but they give a nutty taste and a little more crunch. They also improve the salad’s presentation.
Peanuts: For added crunch and a stronger peanut flavour, chopped peanuts are optional. They go well with the dressing’s peanut butter.
For the dressing:
Peanut butter: Rich, nutty flavour and creamy texture are provided by the creamy peanut butter, which serves as the dressing’s foundation.
Miso paste: Miso paste, either white or red, gives the dressing a rich, umami-filled depth. In addition, miso paste adds a little fermented taste that goes well with peanut butter.
Soy sauce: gives the dressing more miso flavour and saltiness. A sweetener such as honey or maple syrup balances the tart and spicy flavours in the dressing.
Ingredients for Thai chicken peanut pasta salad
- 8 oz. pasta (penne, fusilli, or your choice)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1/2 cup snap peas (or green beans), trimmed and sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 100gm chicken pieces (optional)
For Peanut pasta salad dressing:
- 1/4 cup smooth peanut butter
- 2 tbsp. white miso paste
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. honey (or maple syrup for a vegan option)
- 1-2 tsp. sesame oil (to taste)
- 1-2 tablespoons of water (to thin the dressing, if needed)
How to make Thai chicken peanut pasta salad
1. Cook the Pasta: Follow the directions on the package to cook the pasta. Just before the last two minutes of cooking, add the snow peas or snap peas.
2. To stop the cooking process and chill the pasta and peas, drain and rinse under cold water. While the pasta is cooking, prepare the cucumber, shredded carrots, and red bell pepper.
3. Assemble the dressing: Smoothly whisk together the peanut butter, miso paste, soy sauce, rice vinegar, and honey/maple syrup in a bowl. To get the right consistency, gradually add a small amount of warm water.
4. Mix Everything Together: Add the chilled pasta, bell pepper, snap peas, green onions, chicken chunks if using and shredded carrots to a large bowl. Mix everything thoroughly with the peanut miso dressing by tossing.
5. Cool and serve: Before serving, let the salad cool in the fridge for at least 30 minutes for the greatest flavour. If desired, garnish with finely chopped cilantro.
Serving Suggestions
Top the delicious and nutritious Miso Peanut pasta salad with freshly grated Parmesan cheese, if you want, and a dusting of chopped parsley and basil leaves. Miso peanut pasta salad is a delightful dish.
Serve this homemade peanut pasta salad with side dishes like juicy grilled chicken, fish, or chicken streaks immediately after making it while it’s delicious and flavourful for a better taste and flavour.
You can also serve it with garlic bread, a glass of wine, etc. Feel free to add your own personalised servings of delightful Thai chicken peanut pasta salad.
How long can you store the Thai chicken peanut pasta salad?
You can store the leftover peanut pasta salad. Transfer the leftover peanut pasta salad into an airtight container and refrigerate for about 3–4 days; it will maintain its quality and flavour. It’s better if you consume the peanut pasta salad within 2–3 days. Enjoy a Thai chicken peanut pasta salad at home.
One thought on “Thai chicken peanut Pasta Salad”