Thai Protein Pasta Salad (Printable)
Thai-inspired pasta with chicken, fresh vegetables, and creamy peanut dressing for a satisfying meal.
# What you 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, sliced 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 to 2 tsp Sriracha or chili sauce, to taste
17 - 2 to 3 tbsp warm water, to thin as needed
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# 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 water to halt cooking. Set aside to cool completely.
02 - Slice grilled chicken breast into thin strips. For a vegetarian version, cube firm tofu and pan-sear in a lightly oiled skillet over medium-high heat until golden on all sides, about 5 minutes. Set aside to cool.
03 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha. Whisk until smooth and fully emulsified. Add warm water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly consistency. Taste and adjust seasoning as desired.
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 evenly.
05 - Pour the peanut dressing over the salad and toss thoroughly, ensuring every component is evenly coated with the dressing.
06 - Transfer to a serving bowl or individual plates. Sprinkle chopped roasted peanuts and toasted sesame seeds over the top. Serve immediately at room temperature or refrigerate for 1 to 2 hours to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing doubles as a dip for vegetables, a marinade for chicken, and honestly I have eaten it off a spoon on more than one occasion.
- It holds up beautifully in the fridge for three days, which means you can make it Monday and still look forward to lunch on Wednesday.
02 -
- Rinse the pasta very thoroughly because residual starch will make the dressing slide right off and pool at the bottom of the bowl.
- Taste the dressing before adding it to the salad, since peanut butter brands vary wildly in salt and sweetness.
03 -
- Make double the dressing and keep the extra in a jar in the fridge for emergencies, which in my kitchen means Tuesday night when cooking feels like a lot to ask.
- Toast the sesame seeds in a dry pan for two minutes and watch them carefully because they go from golden to burnt in the time it takes to check your phone.