Thai Protein Pasta Salad (Print)
Colorful Thai pasta with chicken, edamame, crisp veggies, and zesty peanut dressing for a satisfying meal.
# What You’ll Need:
→ Pasta & Protein
01 - 8 oz whole wheat pasta (rotini, farfalle, or penne)
02 - 10 oz cooked chicken breast, grilled and sliced (or firm tofu, cubed and pan-seared for vegetarian option)
03 - 1/2 cup shelled edamame
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 carrot, julienned
06 - 1 cup purple cabbage, thinly shredded
07 - 2 spring onions, thinly sliced
08 - 1/2 cucumber, sliced into half-moons
09 - 3 tbsp fresh cilantro leaves, chopped
→ Dressing
10 - 1/4 cup natural peanut butter
11 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
12 - 1 tbsp rice vinegar
13 - 2 tsp honey or maple syrup
14 - 2 tsp fresh lime juice
15 - 1 tsp sesame oil
16 - 1-2 tsp Sriracha or chili sauce, to taste
17 - 2-3 tbsp warm water, to thin dressing as needed
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to halt cooking and cool the pasta. Set aside.
02 - Slice grilled chicken breast into thin strips. For the vegetarian version, cube firm tofu and pan-sear in a lightly oiled skillet over medium-high heat until golden on all sides, about 5-7 minutes. Set aside to cool slightly.
03 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha. Whisk until smooth and well blended. Add warm water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly consistency. Adjust seasoning to taste.
04 - In a large mixing bowl, combine the cooled pasta, sliced chicken or tofu, edamame, red bell pepper, julienned carrot, shredded purple cabbage, spring onions, cucumber halves, and chopped cilantro.
05 - Pour the peanut dressing over the assembled salad. Toss vigorously until every component is evenly coated and the dressing is well distributed throughout.
06 - Sprinkle chopped roasted peanuts and toasted sesame seeds over the top. Serve immediately at room temperature, or refrigerate for 1-2 hours to allow the flavors to meld together before serving.
# Expert Tips:
01 -
- The peanut dressing is the kind of thing you will want to eat off a spoon straight from the fridge at midnight.
- It actually tastes better on day two which makes it the holy grail of meal prep lunches.
02 -
- Rinse the pasta thoroughly with cold water or you will end up with a gummy clumpy mess that no amount of dressing can save.
- The dressing thickens dramatically in the fridge so keep a little extra warm water or lime juice handy to loosen it when you serve leftovers.
03 -
- Salt the pasta water generously until it tastes like the ocean because that is your only chance to season the noodles themselves.
- Make a double batch of the peanut dressing and keep it in a jar in the fridge for emergency rice bowls grain salads and late night dipping needs.