Protein Packed Thai Pasta (Print version)
Hearty Thai pasta with chicken, 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)
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 for vegan)
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, as needed to thin
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to halt cooking and cool the pasta. Set aside.
02 - Slice the grilled chicken breast into thin strips. If using tofu, cut into cubes and pan-sear in a lightly oiled skillet over medium-high heat until golden on all sides, approximately 4-5 minutes. Set aside to cool.
03 - In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, sesame oil, and Sriracha until smooth. Gradually add warm water, one tablespoon at a time, until the dressing reaches a pourable 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 all ingredients are evenly coated.
06 - Sprinkle the chopped roasted peanuts and toasted sesame seeds over the top. Serve immediately at room temperature, or refrigerate for 1-2 hours to allow the flavors to develop further.
# Expert suggestions:
01 -
- The peanut dressing tastes like something from a restaurant but comes together in about two minutes with pantry staples.
- It holds up beautifully in the fridge for three days, making it one of the rare salads that actually improves overnight.
02 -
- Do not skip rinsing the pasta because residual starch will make the salad gummy and cause the dressing to slide right off instead of clinging.
- Underdress slightly if you plan to refrigerate overnight because the pasta and vegetables will absorb more liquid and the dressing will tighten up in the cold.
03 -
- Toss the finished salad with clean hands instead of utensils because you can feel whether the dressing has reached every corner much faster than you can see it.
- A squeeze of fresh lime over the top right before serving wakes up the entire bowl and makes people ask what your secret is.