How do you use Thai peanut sauce?

Thai peanut sauce is incredibly versatile and works wonderfully as a salad dressing, dipping sauce, or marinade. In this Thai Peanut Chicken Pasta Salad, it’s used as a creamy dressing that coats the pasta, chicken, and vegetables for a flavorful, cohesive dish. You can also drizzle it over rice bowls, toss it with noodles, or use it to dress grilled meats and wraps.

How many calories are in Thai peanut chicken?

Calories can vary depending on the recipe, but in this dish, one serving of Thai Peanut Chicken Pasta Salad contains approximately 520 calories . This includes the pasta, chicken, creamy peanut dressing, and fresh vegetables. It’s a nutrient-dense option that offers a good balance of protein, healthy fats, and fiber.

How long does Thai peanut sauce last in the fridge?

When stored in an airtight container in the refrigerator, Thai peanut sauce can last for up to 1 week . Over time, the sauce may thicken, so you can thin it with a splash of warm water or lime juice before using it again. Always check for changes in texture, color, or smell to ensure freshness

Is Thai peanut dressing gluten free?

It can be—but not always by default. Traditional recipes often use soy sauce, which contains gluten. To make Thai peanut dressing gluten free, simply swap in tamari or coconut aminos as a substitute. Always check product labels, especially for ingredients like sriracha and rice vinegar, to make sure they’re certified gluten free.

Thai Peanut Chicken Pasta Salad — Flavorful, High-Protein Meal

Description

Thai Peanut Chicken Pasta Salad combines bold flavors, crisp veggies, and creamy dressing in a wholesome, high-protein meal.

Ingredients

For the Chicken:
- 2 cloves garlic, minced
- Juice of 1 lime
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 1½ pounds skinless, boneless chicken breasts
For the Peanut Dressing:
- ½ cup smooth peanut butter
- 2 cloves garlic, minced
- Juice of ½ lime
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
- ½ teaspoon sesame seeds
- 6 tablespoons warm water
For the Salad:
- 1 pound fusilli pasta
- ¼ head purple cabbage, thinly sliced
- 1 red bell pepper, chopped
- 1 large carrot, grated
- 1 small cucumber, sliced into half-moons
- 2 scallions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup roasted unsalted peanuts
- 1 teaspoon toasted sesame seeds

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Instructions

Marinate the Chicken:
In a medium bowl, mix garlic, lime juice, soy sauce, olive oil, ginger, brown sugar, and sesame oil. Add the chicken, turning to coat evenly. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Prepare the Dressing:
In another bowl, whisk together peanut butter, garlic, lime juice, soy sauce, rice vinegar, ginger, sriracha, sesame oil, and sesame seeds. Gradually stir in warm water until smooth and creamy.
Cook the Pasta:
Boil the fusilli in salted water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain.
Cook the Chicken:
In a skillet over medium heat, cook the marinated chicken for about 8 minutes per side, or until fully cooked and golden. Let rest for 5 minutes before cutting into bite-sized pieces.
Assemble the Salad:
In a large bowl, toss the warm pasta with the peanut dressing and a couple tablespoons of the reserved pasta water to loosen the sauce. Add the chicken, cabbage, bell pepper, carrot, cucumber, scallions, and cilantro. Mix well.
Serve:
Enjoy warm or chilled. Garnish with peanuts and sesame seeds just before serving.