Thai Pasta Salad

Recipe by Abby Girl
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
  • Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
  • Poach for 25 minutes.
  • Allow chicken to cool in the cooking liquid.
  • Remove chicken from the pan, reserving the cooking liquid.
  • Cut into pieces.
  • In a small saucepan, over medium heat, heat the vegetable oil.
  • Add ginger, garlic and shallot; cook 4 - 5 minutes.
  • Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
  • Stir with a wooden spoon until the sauce is smooth.
  • Add all remaining ingredients.
  • Toss the pasta salad gently but thoroughly.
  • Season with salt and pepper.
  • If sauce is too thick, add more reserved cooking liquid.
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