Thai Peanut Pasta Salad (Printable)

Colorful pasta salad with chicken, edamame, and creamy Thai peanut dressing for a satisfying meal.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced (or extra-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 (or 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
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 through a colander, rinse 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 breast (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 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 thoroughly, ensuring every component is evenly coated with the dressing.
05 - Transfer the salad to a serving platter or divide among individual bowls. Sprinkle with chopped roasted peanuts and arrange lime wedges alongside for squeezing over the top.
06 - Serve immediately at room temperature, or cover and refrigerate for at least 1 hour to allow the flavors to meld together before serving.

# Expert Tips:

01 -
  • The peanut dressing doubles as a marinade, a dip, or a drizzle over plain rice, so you will want to make extra every single time.
  • It comes together in the time it takes the pasta to cook, which means less hovering over a stove and more living your life.
  • You can swap nearly every ingredient based on what is rattling around your fridge and it still tastes like you planned it for days.
02 -
  • If you dress the salad and then leave it in the fridge overnight, the pasta will absorb most of the dressing and you will need to make a little more to revive it the next day.
  • Rinsing the pasta under cold water is not optional here because residual heat will cook the vegetables into sadness and melt the dressing into an oily puddle.
03 -
  • Warm the peanut butter for fifteen seconds in the microwave before whisking and it will come together in half the time with zero stubborn lumps.
  • If you have time, refrigerate the finished salad for an hour before serving because the flavors deepen and marry in a way that instant serving simply cannot match.

Return