Thai Chicken Noodle Salad

A Thai salad with vegetables, pasta, chicken and peanut butter.

  • Servings:
  • Cook Time: 1 hour 30 mins
  • Main Ingredient: Chicken


  • 1/2 cup Regina┬« White Wine Vinegar
  • 1/2 cup peanut butter (chunky or creamy)
  • 3/4 cup chicken broth
  • 3 Tbsp. low sodium soy sauce
  • 1/2 Tbsp. light brown sugar (firmly packed)
  • 1 Tbsp. cilantro (chopped)
  • 1/2 - 3/4 tsp. red pepper flakes
  • 1/2 tsp. ground ginger
  • 2 cloves garlic (finely chopped)
  • 8 oz. linguini pasta (cooked)
  • 2 cups chicken (cooked and shredded)
  • 1/2 cup red peppers (chopped and cooked)
  • 1/2 cup carrot (julienne, cooked)
  • green onion brushes (for garnish)
  • chopped peanuts (as garnish)


In medium bowl, whisk vinegar, peanut butter, chicken broth, soy sauce, sugar, cilantro, pepper flakes, ginger and garlic until smooth; set aside. In large bowl, combine linguini, chicken, peppers, carrots and green onions. Add peanut dressing, tossing to coat well. Chill at least 1 hour to blend flavors. To serve, garnish with green onion brushes and chopped peanuts.