Thai Chicken Pasta Salad

Thai Chicken Pasta Salad is cool, creamy, and perfect for summer BBQ’s!




  1. 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.
  2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, red bell pepper and green onions to peanut butter mixture; stir to coat.
  3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine. Sprinkle with the chopped roasted peanuts and serve with lime wedges. Enjoy!