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Protein Packed Thai Pasta Salad

Thai pasta salad with creamy peanut-ginger dressing, protein pasta, and crunchy vegetables. This high-protein Asian noodle salad is tossed and chilled for meal-prep friendly flavor that clings to every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

protein pasta
  • 1 lb protein pasta (edamame or chickpea)
chicken
  • 2 cup 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
  • ml Water to thin Add as needed to reach desired consistency.
toppings
  • 0.25 cup peanuts, crushed
  • 0.25 cup cilantro, chopped
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook protein pasta according to package directions until tender, then drain and rinse under cold water to stop the cooking and cool it quickly.
Make the peanut-ginger dressing
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic, adding water to thin until you get a pourable, creamy consistency.
Assemble the salad
  1. Combine pasta, chicken, red cabbage, carrots, and red bell pepper in a large bowl and toss briefly to distribute the vegetables evenly.
Dress and coat
  1. Pour the peanut dressing over the salad and toss until everything is coated, with a glossy peanut-ginger layer clinging to the noodles and vegetables.
Chill and finish
  1. Refrigerate for at least 1 hour, then top with crushed peanuts and cilantro right before serving for crunch and freshness.
  2. Serve with lime wedges on the side so each bowl can get a squeeze of lime at the table.

Notes

For best texture, rinse the pasta well with cold water so it doesn’t clump before dressing. Refrigerate in a sealed container for up to 4 days; peanuts and cilantro are best added just before serving. Freezing isn’t recommended because the vegetables soften. Dietary swap: use chickpea pasta for a gluten-free option if needed (still check the package for any allergen or gluten processing details).