Pad Thai Pasta Salad

Using an LG range/cooktop, this recipe uses pad Thai flavors in an American-style pasta salad.
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  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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1 pound fusilli

Kosher salt and freshly ground black pepper

4 limes

1/3 cup Thai fish sauce

1/3 cup packed brown sugar

3 tablespoons red wine vinegar

2 tablespoons peanut or vegetable oil

4 garlic cloves, finely chopped

8 ounces small (41/50-count) shelled and deveined shrimp

1 1/4 pounds boneless, skinless chicken thighs, thinly sliced

4 cups (10 ounces) bean sprouts

6 scallions, green parts only, cut into 2-inch lengths, plus thinly sliced for garnish

1 1/2 cups coarsely shredded carrots

1/2 cup roasted, salted peanuts, chopped, plus more for garnish


  1. 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.