Protein Packed Thai Pasta Salad (Printable)
Thai-inspired pasta with chicken, edamame, and creamy peanut dressing for a protein-rich meal.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, diced (substitute extra-firm tofu or tempeh for vegetarian)
02 - 1 cup shelled edamame, cooked
→ Pasta
03 - 8 oz whole wheat or high-protein pasta (penne, fusilli, or rotini)
→ Vegetables
04 - 1 red bell pepper, julienned
05 - 1 cup shredded carrots
06 - 1/2 cup sliced cucumber
07 - 3 spring onions, sliced
08 - 1/3 cup fresh cilantro, chopped
→ Dressing
09 - 1/3 cup natural peanut butter
10 - 2 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp fresh lime juice
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp toasted sesame oil
14 - 1 clove garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1–2 tbsp water, as needed to adjust consistency
17 - 1/2 tsp crushed red pepper flakes (optional, for heat)
→ Garnish
18 - 1/4 cup roasted peanuts, chopped
19 - Fresh lime wedges for serving
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold running water to halt cooking, and set aside to cool completely.
02 - In a large mixing bowl, combine the cooled pasta, diced chicken breast (or tofu), cooked edamame, julienned red bell pepper, shredded carrots, sliced cucumber, spring onions, and chopped cilantro. Toss gently to distribute evenly.
03 - In a medium bowl, whisk together the natural peanut butter, soy sauce, fresh lime juice, maple syrup, toasted sesame oil, minced garlic, and grated ginger until smooth and creamy. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a pourable, coat-the-back-of-a-spoon consistency. Stir in red pepper flakes if desired.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously using tongs or a large spoon until every component is evenly coated and the dressing is well distributed throughout.
05 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle chopped roasted peanuts over the top and arrange lime wedges alongside for squeezing.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop and meld together. The salad holds well refrigerated for up to 2 days.
# Expert Tips:
01 -
- The peanut dressing alone is worth making this recipe, thick and tangy with lime and ginger that clings to every noodle like it was born to be there.
- It survives beautifully in the fridge for a day, making it the rare pasta salad that actually tastes better on round two.
02 -
- Rinse the pasta thoroughly with cold water or it will turn gummy and clump together as it sits, ruining the texture of the entire salad.
- Taste the dressing before adding it to the salad, since peanut butter brands vary wildly in salt and sweetness and you may need to adjust lime or soy sauce.
03 -
- Warm the peanut butter for fifteen seconds in the microwave before whisking and it will blend into the dressing without any stubborn lumps.
- Doubling the dressing recipe and keeping the extra in a jar in the fridge means you are always ten minutes away from this salad on a busy weeknight.