Protein Packed Thai Pasta (Printer-friendly)
Colorful Thai peanut pasta with chicken, edamame, and fresh vegetables for a protein-rich meal.
# 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
17 - 1/2 tsp 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, rinse under cold 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, edamame, julienned bell pepper, shredded carrots, cucumber, sliced spring onions, and chopped cilantro until evenly distributed.
03 - In a medium bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Add water 1 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 thoroughly, ensuring 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 arrange lime wedges alongside.
06 - Serve immediately at room temperature, or refrigerate for 1 hour to allow the flavors to develop and meld together before serving.
# Expert Tips:
01 -
- The peanut dressing doubles as a marinade or dip, so you are basically getting three recipes in one.
- It holds up beautifully in the fridge, making it the rare pasta salad that tastes even better on day two.
- You can swap nearly every ingredient based on what is sitting in your crisper drawer.
02 -
- Rinse the pasta thoroughly with cold water or the residual heat will turn your salad into a gummy, clumpy mess.
- Natural peanut butter can seize up when mixed with cold lime juice, so let it sit at room temperature for ten minutes before whisking.
03 -
- Cook the pasta one minute less than the package suggests because it will soften slightly as it absorbs the dressing.
- Taste the dressing before pouring it over the salad and adjust lime or soy sauce until it makes you want to eat it with a spoon.