Thai Protein Pasta Salad (Printable Version)
Thai-inspired pasta with 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, 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 - 1-2 tsp Sriracha or chili sauce, 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly under cold running water to halt cooking and cool the pasta. Set aside to drain completely.
02 - Slice 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 5 minutes. Set aside to cool slightly.
03 - In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha until smooth and well blended. Gradually 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 slices, and chopped cilantro.
05 - Pour the peanut dressing over the assembled salad ingredients. Toss vigorously until every component is evenly coated with dressing.
06 - Transfer to a serving platter or individual plates. Sprinkle with chopped roasted peanuts and toasted sesame seeds. Serve immediately at room temperature, or refrigerate for 1-2 hours to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- The peanut dressing doubles as a marinade so you can stretch it into tomorrow's dinner without thinking twice.
- It holds up beautifully in the fridge for three days without getting soggy or sad.
02 -
- Rinsing the pasta is not optional here because residual starch turns the dressing gummy overnight.
- The dressing thickens considerably in the fridge so keep an extra squeeze of lime and a splash of water handy for leftovers.
03 -
- Toss the warm pasta with a tiny splash of sesame oil before rinsing so every noodle gets seasoned from the inside out.
- Make a double batch of the dressing and keep it in a jar for stir fries, grain bowls, or dipping raw vegetables later in the week.