Spicy Thai Pasta Salad (Printable Version)
Al dente pasta with crisp veggies and spicy Thai peanut dressing, tossed with fresh herbs and roasted peanuts.
# Ingredient List:
→ Pasta
01 - 8.8 oz bowtie or spaghetti pasta (regular or gluten-free)
→ Vegetables & Herbs
02 - 1 cup shredded red cabbage
03 - 1 cup julienned carrots
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped
07 - 1/4 cup fresh mint leaves, chopped
→ Dressing
08 - 3 tbsp creamy peanut butter
09 - 2 tbsp soy sauce (or tamari for gluten-free)
10 - 1 tbsp freshly squeezed lime juice
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey or maple syrup
13 - 2 tsp sesame oil
14 - 2 cloves garlic, minced
15 - 1–2 tsp Sriracha or Thai chili sauce, adjusted to taste
16 - 1 tsp grated fresh ginger
17 - 2–3 tbsp warm water, to thin dressing
→ Toppings
18 - 1/4 cup roasted peanuts, roughly chopped
19 - Lime wedges, for serving
20 - Optional: extra chili slices, sesame seeds
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking and cool the pasta. Set aside.
02 - In a large mixing bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, spring onions, chopped cilantro, and mint leaves. Toss gently to distribute evenly.
03 - In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, minced garlic, Sriracha, and grated ginger until well combined. Stream in warm water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth, pourable consistency.
04 - Add the cooled pasta to the bowl of prepared vegetables. Pour the dressing over the top and toss thoroughly, ensuring every strand and piece is evenly coated with the spicy Thai dressing.
05 - Transfer to a serving platter or individual plates. Scatter the chopped roasted peanuts over the salad along with any optional toppings such as extra chili slices or sesame seeds. Serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The dressing comes together in about two minutes and tastes like you spent hours balancing sweet, sour, salty, and heat all at once.
- It is one of those rare dishes that actually tastes better after sitting in the fridge overnight, which makes it perfect for making ahead.
02 -
- If you rinse the pasta too aggressively it can break apart, so use a gentle stream of cold water and give the colander a few shakes rather than stirring with your hands.
- The dressing thickens considerably in the fridge, so keep a splash of warm water or lime juice handy to loosen it up before serving leftovers.
03 -
- Taste the dressing on a plain noodle before adding it to the full salad, because the vegetables will dilute the salt and heat slightly once everything is mixed together.
- Smashing the garlic into a paste with the flat side of your knife and a pinch of salt makes it disappear into the dressing instead of landing in sharp little clumps.