Thai Peanut Protein Pasta Salad (Print version)
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 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 tbsp soy sauce (or 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, as needed to thin
17 - 1/2 tsp crushed red pepper flakes (optional)
→ Garnish
18 - 1/4 cup roasted peanuts, chopped
19 - Lime wedges
# Directions:
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 running water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled pasta, diced chicken or tofu, cooked edamame, julienned bell pepper, shredded carrots, sliced cucumber, spring onions, and chopped cilantro. Toss gently to distribute evenly.
03 - In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth and creamy. Add water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously until every component is evenly coated with the dressing.
05 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle with chopped roasted peanuts 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 meld together. The salad holds well refrigerated for up to 2 days.
# Expert advice:
01 -
- The peanut dressing doubles as a marinade or dipping sauce, so you will want to make extra and keep a jar in the fridge.
- It genuinely tastes better after sitting overnight, which makes it the rare salad that rewards patience rather than punishing it.
02 -
- Do not skip rinsing the pasta, because leftover starch turns the salad into a gummy clump by the next day and no amount of dressing can fix that.
- The dressing thickens considerably in the refrigerator, so always save a splash of water or lime juice to loosen it before serving leftovers.
03 -
- Salt the pasta water until it tastes like mild broth, because this is your only chance to season the noodles themselves and it makes a bigger difference than any amount of dressing later.
- Warm the peanut butter for fifteen seconds in the microwave before whisking the dressing, and it will come together smoothly instead of clumping into stubborn lumps.