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Protein Packed Thai Pasta Salad

This Thai pasta salad pairs protein pasta with crunchy vegetables in a creamy peanut-ginger dressing, tossed until every noodle looks coated. It’s a high-protein Asian noodle salad built for meal prep, finished with crushed peanuts, cilantro, and fresh 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta
  • 1 lb protein pasta (edamame or chickpea)
Chicken and vegetables
  • 2 cup cooked chicken breast, shredded
  • 2 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 red bell pepper, thinly sliced
Creamy 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 garlic, minced
  • 0.25 cup water Add to thin dressing to desired consistency.
Toppings and serving
  • 0.25 cup peanuts, crushed
  • 0.25 cup cilantro, chopped
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the protein pasta according to package directions, then drain and rinse with cold water until the noodles feel cool. Visual cue: the pasta should stop steaming and look separated, not clumped.
Make the peanut-ginger dressing
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic together in a bowl until smooth. Visual cue: the mixture looks glossy and evenly combined.
  2. Add water gradually to thin the dressing to your desired consistency, whisking after each addition. Visual cue: the dressing should pour and lightly coat a spoon rather than stay thick.
Toss the salad
  1. Combine the pasta, shredded chicken breast, red cabbage, carrots, and thinly sliced red bell pepper in a large bowl. Visual cue: colorful vegetables are evenly distributed throughout.
  2. Pour the peanut dressing over the salad and toss until every ingredient looks coated. Visual cue: the pasta and vegetables appear lightly glossy with a creamy layer.
Chill and finish
  1. Refrigerate the salad for at least 1 hour to let the flavors meld. Visual cue: the salad firms up slightly and looks more evenly dressed.
  2. Top with crushed peanuts and chopped cilantro right before serving, and serve with lime wedges. Visual cue: peanuts stay visible on top for crunch.

Notes

For the best meal-prep texture, chill the salad uncovered for the first 10 minutes, then cover and refrigerate; it helps the dressing cling without making the vegetables watery. Store in the refrigerator for up to 4 days; freeze is not recommended because the vegetables and dressing texture change. If you want a gluten-free option, use gluten-free soy sauce.