Protein Packed Thai Pasta (Print Version)
High-protein Thai pasta with peanut dressing, chicken, edamame, and fresh vegetables in 30 minutes.
# What You Need:
→ Protein
01 - 2 cups cooked chicken breast, diced (substitute extra-firm tofu or tempeh 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 for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain through a colander and rinse under cold running water to halt cooking. Set aside to drain completely.
02 - In a large mixing bowl, toss together the cooled pasta, diced chicken (or tofu), cooked edamame, julienned bell pepper, shredded carrots, sliced cucumber, spring onions, and chopped cilantro.
03 - In a medium bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger until smooth and creamy. Add water one tablespoon at a time until the dressing reaches a pourable consistency. Stir in red pepper flakes if desired.
04 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly until every component is evenly coated.
05 - Transfer to a serving platter or divide among individual bowls. Top with chopped roasted peanuts and serve alongside lime wedges.
06 - Serve immediately at room temperature, or refrigerate for 1 hour to allow the flavors to develop and meld together.
# Expert Tips:
01 -
- The peanut dressing comes together in about two minutes and tastes like something from a restaurant that would charge you sixteen dollars a bowl.
- It scales effortlessly for meal prep, and the flavors actually improve after a night in the fridge.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will cook the vegetables and turn your crisp salad into something sad and wilted.
- Natural peanut butter can separate, so stir it thoroughly before measuring or your dressing will be oily on top and chalky underneath.
03 -
- Grate the ginger directly into the dressing bowl with a microplane so you capture every drop of juice and none of the fibrous bits end up in the sauce.
- If you have time, refrigerate the finished salad for one hour before eating because the flavors settle and meld in a way that makes each bite noticeably better.