Protein Packed Thai Pasta (Printable Version)
Colorful pasta tossed in Thai peanut dressing with chicken, edamame, and fresh vegetables for a protein-rich meal.
# What You Need:
→ Protein
01 - 2 cups cooked chicken breast, diced (or 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 (or tamari for gluten-free)
11 - 2 tbsp 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
# Directions:
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 running water to halt cooking, and set aside to drain completely.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken breast (or tofu), cooked edamame, julienned bell pepper, shredded carrots, cucumber slices, spring onions, and chopped cilantro.
03 - In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, toasted sesame oil, minced garlic, grated ginger, and 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 thoroughly until every component is evenly coated with the dressing.
05 - Transfer to a serving platter or divide among individual bowls. Sprinkle with chopped roasted peanuts and arrange lime wedges alongside.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to develop and meld together before serving.
# Expert Tips:
01 -
- The dressing comes together with a fork and a bowl, no blender required, and it tastes like something from a restaurant that would charge you sixteen dollars.
- It actually holds up in the fridge overnight without getting soggy or sad, which makes it the rare pasta salad that is better on day two.
02 -
- Rinse the pasta very thoroughly under cold water or the residual heat will continue cooking it and you will end up with mushy noodles that fall apart when you toss them with the dressing.
- Natural peanut butter can separate and vary in thickness, so always taste the dressing before adding it to the salad and adjust lime or soy sauce to get the balance right.
03 -
- Salt your pasta water generously until it tastes like mild seawater, because this is your only chance to season the noodles themselves and it makes a surprising difference in the final dish.
- Warm the peanut butter for about fifteen seconds in the microwave before whisking the dressing, because it blends smoothly without any stubborn lumps and saves your wrist from overworking.