Go Back

Protein Packed Thai Pasta Salad

Thai pasta salad with protein pasta and crunchy vegetables coated in a creamy peanut-ginger dressing. This Asian noodle salad-style meal prep uses shredded chicken, crushed peanuts, and lime for bright flavor in every bite.
Print Recipe Pin Recipe
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: 560
Ingredients Method Notes

Ingredients
  

Protein pasta
  • 1 lb protein pasta Use edamame or chickpea protein pasta.
Chicken
  • 2 cooked chicken breast, shredded
Vegetables
  • 2 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 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 clove garlic, minced
  • water to thin Add a splash at a time until the dressing flows to coat.
Toppings
  • 0.25 cup peanuts, crushed
  • 0.25 cup cilantro, chopped
  • lime wedges

Method
 

Cook and rinse the pasta
  1. Cook the protein pasta according to package directions, then drain and rinse with cold water until cool to the touch.
  2. Shake off excess water and set the pasta aside so it doesn’t clump.
Make the peanut-ginger dressing
  1. Whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic in a bowl until smooth.
  2. Add water a little at a time to reach a consistency that can drizzle and coat the pasta (stop when it looks creamy, not thick).
Assemble and dress the salad
  1. Combine pasta, chicken, red cabbage, carrots, and red bell pepper in a large bowl and toss to distribute the vegetables evenly.
  2. Pour peanut dressing over the salad and toss until everything is coated with a creamy sheen.
Chill, then top and serve
  1. Refrigerate for at least 1 hour to let flavors meld and the dressing set slightly for better coating.
  2. Top with crushed peanuts and chopped cilantro, then serve with lime wedges on the side.

Notes

For the best meal-prep texture, rinse the pasta well with cold water to stop cooking and prevent clumping. Store covered in the refrigerator for 3–4 days; the crushed peanuts and cilantro keep color better if added just before serving. Freezing isn’t recommended due to the vegetables’ texture. For a dairy-free swap, use maple syrup in place of honey if you prefer, keeping everything else the same.