Thai Peanut Protein Pasta (Print Version)

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

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced (substitute with firm tofu for vegetarian option)
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 to 2 tablespoons water, as needed to thin dressing
17 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking and cool the pasta. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken (or tofu), edamame, julienned bell pepper, shredded carrots, sliced cucumber, spring onions, and chopped cilantro.
03 - In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Add water one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously until every component is evenly coated with the dressing.
05 - Transfer to a serving platter or divide among individual bowls. Sprinkle chopped roasted peanuts over the top and serve with lime wedges on the side.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop and meld together.

# Expert Advice:

01 -
  • The peanut dressing clings to every ridge of the pasta like it was made for it, which, honestly, it was.
  • It tastes even better after sitting in the fridge, making it the rare dish that rewards patience.
  • You get full without feeling heavy, and that protein count will surprise anyone who thinks salads are just grass on a plate.
02 -
  • If you make this more than a day ahead the cucumbers will weep into the dressing and turn everything slightly watery, so add them at the last minute if you are prepping in advance.
  • The dressing thickens dramatically in the fridge. Always save a little extra lime juice and water to loosen it before serving leftovers.
03 -
  • Warm the peanut butter for fifteen seconds in the microwave before whisking. Cold peanut butter fights you every step of the way, but warm it slightly and it melts into the dressing like a dream.
  • Double the dressing. Always. You will want extra for drizzling over rice bowls, dipping vegetables, or eating off a spoon when no one is watching.

Go Back