Thai Pasta Salad with Protein (Printable)
Thai-inspired pasta with chicken, edamame, crisp veggies, and creamy peanut dressing for a satisfying meal prep option.
# 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 option)
14 - 2 tsp fresh lime juice
15 - 1 tsp sesame oil
16 - 1-2 tsp Sriracha or chili sauce, to taste
17 - 2-3 tbsp warm water, to thin as needed
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# How to Cook:
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 strainer, rinse thoroughly under cold water to halt cooking, and set aside to cool completely.
02 - If using chicken, slice the grilled breast into thin strips. For the vegetarian version, cut firm tofu into bite-sized 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, combine the peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha. Whisk vigorously until smooth and well blended. Gradually add warm water, one tablespoon at a time, until the dressing reaches a pourable, drizzle-worthy consistency. Taste and adjust seasoning as desired.
04 - In a large mixing bowl, combine the cooled pasta, prepared protein, edamame, red bell pepper, julienned carrot, shredded cabbage, spring onions, cucumber slices, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - Pour the peanut dressing over the assembled salad. Toss thoroughly, ensuring every component is evenly coated with the dressing.
06 - Transfer to a serving platter or individual plates. Sprinkle the 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 before serving.
# Expert Advice:
01 -
- The peanut dressing is the kind of thing you will want to put on everything from rice bowls to roasted broccoli.
- It holds up beautifully in the fridge for days, making it a meal prep dream that actually tastes better on day two.
- You can swap the protein depending on what you have, and it never disappoints.
02 -
- Do not skip rinsing the pasta because leftover starch turns the dressing gummy and thick within hours.
- 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 half in a jar in the fridge for emergency rice bowls, grain salads, or dipping raw vegetables throughout the week.
- Toasting the sesame seeds in a dry pan for sixty seconds until they start to pop takes this from good to restaurant quality with almost zero effort.