Protein Packed Thai Pasta (Printable 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 (substitute firm tofu for vegetarian)
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 (use 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 dressing
17 - 1/2 tsp crushed red pepper flakes (optional)

→ Garnish

18 - 1/4 cup roasted peanuts, chopped
19 - Lime wedges for serving

# How To:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold water to halt cooking, and set aside to drain completely.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken breast (or tofu), cooked edamame, julienned bell pepper, shredded carrots, cucumber slices, spring onions, and chopped cilantro until evenly distributed.
03 - In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger until smooth and creamy. Add water one tablespoon at a time, whisking after each addition, until the dressing reaches your preferred pouring consistency. Stir in red pepper flakes if using.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously with tongs or a large spoon until every component is evenly coated with the dressing.
05 - Transfer to a serving platter or divide among individual bowls. Scatter chopped roasted peanuts over the top and arrange lime wedges alongside for squeezing.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop and meld together. Best enjoyed within 2 days.

# Expert Advice:

01 -
  • The peanut dressing is addictive enough that you will want to eat it straight from the bowl with a spoon.
  • It reheats beautifully cold the next day, making it the ultimate desk lunch that actually excites you.
  • You can swap nearly every ingredient based on what is hanging around your fridge.
02 -
  • If you use natural peanut butter that has separated, stir it thoroughly before measuring or your dressing will be greasy and broken.
  • Rinsing the pasta under cold water is not optional here because warm noodles will melt the dressing into a puddle instead of coating it.
  • This salad is best eaten within two days because the cucumber and carrots release water and make everything soupy after that.
03 -
  • Toast the chopped peanuts in a dry skillet for two minutes before garnishing because the warmth and extra crunch elevate the entire dish.
  • If you want to meal prep this, keep the dressing in a separate jar and mix it with the salad right before eating for the freshest texture.

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