Thai Chicken Pasta Salad

I don’t know about you guys, but I have been in a cooking rut lately.  I am tired of all of my old recipes and always on the hunt for new fresh ideas that don’t take forever to make. Thank heavens for pinterest! 🙂

I stumbled across this recipe last week from Better Homes and Gardens, and thought I’d give it a try.  It was a hit with the kiddos, so I will definitely be making it again.  It’s not the healthiest…between the coconut milk and the peanut butter it’s a little high on the fat content, 😉 but for a simple, fast recipe, it’s fun on occasion.

Here’s what you need:

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, 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.

I added some shredded carrot, extra salt,  and extra green onion.  Bean sprouts and purple cabbage would be fun additions too and add more crunch and color.  I also spritzed it with extra lime juice for more flavor.

Enjoy!

Tammy