Thai Pasta Salad Protein (Print Version)
Thai-inspired pasta toss with chicken, edamame, crisp veggies, 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
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 if needed
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold running water to halt cooking and cool the pasta. Set aside.
02 - If using chicken, slice the grilled breast into thin strips. If using tofu, cut into cubes and pan-sear in a lightly oiled skillet over medium-high heat until golden brown on all sides, approximately 4-5 minutes. Set aside to cool slightly.
03 - In a small bowl, combine the peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, and Sriracha. Whisk until smooth and fully incorporated, adding 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 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 and meld together.
# Expert Suggestions:
01 -
- The peanut dressing alone is worth making a double batch, and it stores beautifully in the fridge for impromptu rice bowls later in the week.
- It genuinely works for almost everyone at the table: meat eaters, vegetarians, gluten sensitive folks, and anyone who claims they do not eat leftovers (this one converts them).
02 -
- Do not skip rinsing the pasta, as the residual heat will cook the vegetables into a sad wilted mess and the starch will make everything gummy.
- Letting it rest in the fridge for at least an hour transforms the flavor completely, as the dressing seeps into every crevice and the vegetables soften just slightly.
03 -
- Taste the dressing before adding the water, as some peanut butters are runnier than others and you may need less liquid than you think.
- Press tofu for at least fifteen minutes before searing, because moisture is the enemy of that golden crust you are after.