Protein Packed Thai Pasta (Print View)
Hearty Thai-inspired pasta with chicken, crisp veggies, and zesty 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
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
# How to Make:
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 stop cooking. 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, 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. 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.
05 - Pour the peanut dressing over the salad and toss thoroughly until every component is evenly coated.
06 - Transfer to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts and toasted sesame seeds. Serve immediately, or cover and refrigerate for 1-2 hours to allow the flavors to develop further.
# Expert Suggestions:
01 -
- The peanut dressing clings to every noodle ridge and tastes like something you would order at a restaurant, not something you threw together in twenty minutes.
- It holds up beautifully in the fridge for days, making it the rare pasta salad that actually tastes better on day two.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will turn your beautiful salad into a gummy, sticky mess the moment the peanut dressing touches it.
- Always taste the dressing before pouring it on because peanut butter brands vary wildly in saltiness and sweetness, and adjusting at the end is harder than getting it right in the bowl.
03 -
- Make a double batch of the dressing and keep it in a jar in the fridge for quick grain bowls, stir fries, or dipping raw vegetables throughout the week.
- Toasting the sesame seeds in a dry skillet for ninety seconds until they smell fragrant takes this from good to memorable.