Thai Peanut Pasta Salad (Printer-friendly)

Colorful pasta salad with chicken, edamame, and creamy Thai peanut dressing — high protein and ready in 30 minutes.

# What You’ll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced (substitute extra-firm tofu or tempeh 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 tablespoons soy sauce (use tamari for gluten-free)
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 tablespoon toasted sesame oil
14 - 1 clove garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 1-2 tablespoons water, as needed to thin consistency
17 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# How-To Guide:

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 colander, rinse thoroughly under cold running water to halt cooking, and set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken or tofu, cooked edamame, julienned bell pepper, shredded carrots, sliced cucumber, 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, grated ginger, and water. Continue whisking until the dressing is smooth and creamy, adding additional water one tablespoon at a time to reach your preferred pouring consistency.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously with tongs or a large spoon until every component is thoroughly and evenly coated with dressing.
05 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle the 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 meld and develop. The salad holds well refrigerated for up to 2 days.

# Expert Advice:

01 -
  • The peanut dressing is the kind of thing you will want to put on everything from grain bowls to roasted broccoli by the end of the week.
  • It genuinely satisfies that takeout craving without the delivery fee or the sodium headache that follows.
  • Leftovers hold up beautifully in the fridge, making it one of those rare salads that tastes even better on day two.
02 -
  • Rinsing the pasta under cold water is not optional here because warm noodles will melt the dressing into a greasy puddle.
  • The dressing thickens considerably in the fridge, so always save a little extra water or lime juice to loosen it up before serving leftovers.
  • Natural peanut butter separates and behaves differently than commercial brands, so stir it thoroughly before measuring.
03 -
  • Salt your pasta water until it tastes like mild broth because that is the only chance you get to season the noodles themselves.
  • Make a double batch of the dressing and keep it in a jar in the fridge for emergency grain bowls, stir fries, or drizzling over roasted vegetables throughout the week.

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