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Thai Pasta Salad

Thai Pasta Salad

8 to 10
10 min
10 min


3 boneless, skinless chicken breasts 

1/4 cup canola oil

Salt and pepper

For the Salad:

1/2 head Napa cabbage, core removed and julienned 

1/4 pound raw snow peas 

1/2 yellow bell pepper, seeded and julienned 

1/2 red bell pepper, seeded and julienned 

1/2 cup shredded carrots 

1/2 red onion, peeled and julienned 

For the Dressing: 

1/4 cup sesame oil 

1/4 cup canola oil 

3 tablespoons rice vinegar 

3 tablespoons soy sauce 

1 tablespoon garlic, peeled and minced 

1 tablespoon ginger, peeled and minced 

1/2 cup scallions, thinly sliced 

1/4 cup cilantro, finely chopped 

1/4 tablespoon sesame seeds 


Bring a large pot of salted water to a boil. Cook the pasta to packaged directions to al dente. Drain and set aside to cool. Toss pasta with Thai marinade, red bell peppers and cilantro. Season to taste with salt and pepper if necessary. Serve chilled or at room temperature.