Thai Peanut Protein Pasta Salad (Printable)
Creamy peanut-dressed pasta with chicken, edamame, and crisp veggies—ready in just 30 minutes.
# What You Need:
→ Protein
01 - 2 cups cooked chicken breast, diced (substitute firm tofu 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, to thin as needed
17 - 1/2 tsp crushed red pepper flakes (optional)
→ Garnish
18 - 1/4 cup roasted peanuts, chopped
19 - Lime wedges
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger. Add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. Stir in red pepper flakes if using.
03 - In a large mixing bowl, combine the cooled pasta, diced chicken, edamame, julienned bell pepper, shredded carrots, cucumber slices, spring onions, and chopped cilantro. Toss gently to distribute evenly.
04 - Pour the peanut dressing over the salad mixture and toss thoroughly until every component is evenly coated.
05 - Transfer to a serving platter or divide among individual bowls. Top with chopped roasted peanuts and serve with lime wedges alongside.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop fully.
# Expert Tips:
01 -
- The peanut dressing is the kind of thing you will want to put on everything from rice bowls to roasted broccoli, and it comes together in about sixty seconds.
- It genuinely works as meal prep because the flavors deepen overnight instead of getting soggy and sad like most dressed salads.
02 -
- If you dress the salad and then refrigerate it overnight, the pasta will absorb a surprising amount of liquid, so save a few tablespoons of dressing to toss in right before serving.
- Cucumber releases water over time, so if you are making this ahead, add the cucumber at the last minute or salt and drain it first to keep everything from getting soupy.
03 -
- Warm the peanut butter for fifteen seconds in the microwave before whisking, and it will blend into the dressing without any stubborn lumps fighting you the entire time.
- Taste the dressing on a plain noodle rather than off a spoon, because the pasta and vegetables will mellow the salt and acid more than you expect.