Protein Packed Thai Pasta (Print Page)

Colorful pasta salad with chicken, edamame, and creamy Thai peanut dressing—ready in 30 minutes.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, diced (or extra-firm tofu for vegetarian option)
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 (or 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)

→ Garnish

18 - 1/4 cup roasted peanuts, chopped
19 - Lime wedges for serving

# Directions:

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 together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Add water one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously with tongs or a large spoon until every component is thoroughly and evenly coated with the dressing.
05 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle the 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 before serving.

# Expert Tips:

01 -
  • The peanut dressing doubles as a marinade for whatever protein you choose, so nothing goes to waste.
  • It tastes even better after sitting overnight, which makes it a meal prep dream.
  • You probably have most of these ingredients in your pantry right now.
02 -
  • Rinsing the pasta under cold water is not optional here, warm noodles will make the cucumber wilt and the dressing turn oily.
  • Natural peanut butter can separate, so stir it thoroughly before measuring or your dressing will be lumpy and uneven.
  • This salad keeps for up to two days but the cucumber and cilantro lose their sparkle after the first night.
03 -
  • Grate the ginger directly into the dressing bowl so you catch every drop of juice instead of losing it on the cutting board.
  • If your dressing tightens up in the fridge, stir in a splash of warm water and it will loosen immediately without diluting the flavor.

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