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Protein Packed Thai Pasta Salad

Thai pasta salad with protein pasta, crunchy vegetables, and a creamy peanut-ginger dressing. This peanut pasta meal prep uses a quick peanut sauce to coat every bite and finishes with crushed peanuts and lime.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta and vegetables
  • 1 lb protein pasta (edamame or chickpea)
  • 2 cup cooked chicken breast, shredded
  • 2 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 count red bell pepper, thinly sliced
Peanut-ginger dressing
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 0.5 cup water to thin Add a little at a time to reach a pourable consistency.
Toppings and serving
  • 0.25 cup peanuts, crushed
  • 0.25 cup cilantro, chopped
  • 1 count lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and rinse the pasta
  1. Cook protein pasta according to package directions until tender. Drain thoroughly and rinse with cold water to cool it quickly.
Make the peanut-ginger dressing
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic until smooth. Add water a splash at a time to reach your desired consistency so it coats easily.
Toss the salad
  1. Combine pasta, chicken, red cabbage, carrots, and bell pepper in a large bowl. Toss gently so vegetables are evenly distributed.
  2. Pour peanut dressing over the salad and toss to coat. Mix until the pasta and vegetables look lightly glossy from the sauce.
Chill and finish
  1. Refrigerate the salad for at least 1 hour. Cover to prevent drying so the dressing clings to the noodles and veg.
  2. Top with crushed peanuts and cilantro, then serve with lime wedges. Add lime right before eating for the freshest flavor.

Notes

For best meal prep, chill in an airtight container for up to 3 days; add cilantro and crushed peanuts just before serving to keep them crunchy. No freezer option—dressing and vegetables soften after thawing. For a lighter option, use low-sodium soy sauce and reduce honey to 2 teaspoons while whisking the dressing to taste.