Bangkok Block Party

Shredded Chicken and Pasta Tossed in Spicy Thai Lime Dressing

35 minutes
Serves 4
DinnerThai
Herb's take

This Thai-inspired noodle salad is a cold dinner dish that transforms basic chicken and pasta into a lively fusion. You'll learn how to make a punchy lime-fish sauce dressing and discover the secret to a salad that stays crisp and vibrant, even after chilling.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes. Drain, rinse under cold water, and set aside.
  2. 02
    Pat chicken breasts dry and season both sides with 1 teaspoon kosher salt.
  3. 03
    Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5-6 minutes per side. Transfer to a plate and let rest 5 minutes.
  4. 04
    While the chicken rests, whisk together lime juice, fish sauce, brown sugar, garlic, and half the sliced chili in a large bowl until the sugar dissolves.
  5. 05
    Shred the rested chicken into bite-sized strips using two forks.
  6. 06
    Add the cooled pasta, shredded chicken, carrot, bell pepper, and scallions to the bowl with the dressing. Toss until everything is well coated.
  7. 07
    Fold in cilantro and mint. Taste and add remaining 1 teaspoon salt if needed.
  8. 08
    Pile the salad onto a large serving platter. Sprinkle with roasted peanuts and reserved chili for extra heat.
  9. 09
    Serve chilled or at cool room temperature.

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