Protein Packed Thai Pasta Salad (Printer-Friendly)
Colorful Thai pasta salad with chicken, edamame, and creamy peanut dressing—36g protein per serving.
# 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 tablespoons soy sauce (use tamari for gluten-free)
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 tablespoon toasted sesame oil
14 - 1 clove garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 1–2 tablespoons water, as needed to thin
17 - 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
→ Garnish
18 - 1/4 cup roasted peanuts, chopped
19 - Lime wedges for serving
# How to Make It:
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 drain completely.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken (or tofu), cooked edamame, julienned bell pepper, shredded carrots, cucumber slices, spring onions, and chopped cilantro until evenly distributed.
03 - In a medium bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger until smooth and creamy. Add water one tablespoon at a time, whisking between additions, until the dressing reaches a pourable consistency. Stir in red pepper flakes if using.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously until every component is evenly coated with the dressing.
05 - Transfer to a serving platter or divide among individual bowls. Scatter chopped roasted peanuts over the top and arrange lime wedges alongside.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop and meld together.
# Expert Advice:
01 -
- The peanut dressing doubles as a marinade if you have leftovers, so nothing goes to waste and you get a second meal with almost zero effort.
- It packs 36 grams of protein per serving, which means you will not be hunting for snacks an hour after eating.
- Everything comes together in one bowl with no cooking beyond boiling pasta, so cleanup is almost nonexistent.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will cook your vegetables into a sad limp mess.
- Natural peanut butter can separate and vary in thickness, so always taste the dressing before adding it and adjust with more lime or soy sauce as needed.
03 -
- If your dressing seizes up and gets stiff instead of smooth, warm it in the microwave for ten seconds and whisk again, the heat loosens the peanut butter instantly.
- Cook the pasta one minute less than the package says because it continues to soften as it sits in the dressing.