Protein Packed Thai Pasta Salad (Printable)
Hearty Thai pasta salad with grilled chicken, fresh vegetables, and creamy 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, cut 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 for vegan)
14 - 2 tsp fresh lime juice
15 - 1 tsp sesame oil
16 - 1-2 tsp Sriracha or chili sauce, adjust 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 It:
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 drain completely.
02 - Slice the grilled chicken breast into thin strips. If using tofu, cut into 1/2-inch cubes and pan-sear in a lightly oiled skillet over medium-high heat until golden on all sides, approximately 4 to 5 minutes. Set aside to cool.
03 - In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha until smooth. Gradually add warm water, one tablespoon at a time, until the dressing reaches a pourable, drizzle-friendly consistency. Taste and adjust seasoning.
04 - In a large mixing bowl, combine the cooled pasta, prepared protein, edamame, sliced bell pepper, julienned carrot, shredded cabbage, spring onions, cucumber, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - Pour the peanut dressing over the assembled salad and toss thoroughly, ensuring every component is evenly coated with the dressing.
06 - Transfer to a serving dish or individual plates. Sprinkle the chopped roasted peanuts and toasted sesame seeds over the top. Serve immediately, or cover and refrigerate for 1 to 2 hours to allow the flavors to meld together.
# Expert Suggestions:
01 -
- The peanut dressing doubles as a marinade or dip, so you are secretly getting three recipes in one.
- It holds up beautifully in the fridge for three days without getting soggy, which makes it a meal prep dream you will actually look forward to eating.
02 -
- Do not skip rinsing the pasta, because leftover starch will turn your beautiful dressing into a paste that clumps instead of coats.
- Pressing tofu for at least fifteen minutes before searing is the difference between sad, watery cubes and crispy, golden ones that actually hold their texture in the salad.
03 -
- Toss the warm, just-drained pasta with a teaspoon of sesame oil before cooling, because it seasons the noodles from within and prevents them from sticking together while they wait.
- Whisk the dressing in a blender or food processor if your peanut butter is particularly stiff, because a smooth, emulsified dressing will coat the salad far more evenly than one with stubborn lumps.