Spicy Thai Pasta Salad (Printable)
Al dente pasta with crisp veggies and a creamy spicy Thai peanut dressing, ready in 30 minutes.
# What You’ll Need:
→ 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 and sesame seeds
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the 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. Gradually add warm water one tablespoon at a time, whisking 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 everything together until the pasta and vegetables are evenly coated.
05 - Transfer to a serving platter or individual bowls. Top with chopped roasted peanuts, additional fresh herbs, and any optional garnishes such as chili slices or sesame seeds. Serve accompanied by lime wedges.
# Expert Tips:
01 -
- That peanut lime dressing is the kind of thing you will want to put on everything from rice bowls to your fingers.
- It comes together in the time it takes pasta to cook, which means less than thirty minutes from cupboard to table.
- It travels beautifully, making it the dish everyone asks you to bring to every gathering.
02 -
- Rinsing the pasta under cold water stops the cooking immediately and washes away starch that would otherwise make the salad gummy and clumpy by the second day.
- The dressing thickens as it sits in the fridge, so save a splash of warm water to loosen it before serving leftovers.
03 -
- Julienned carrots blend into the salad far better than grated ones, which turn mushy and waterlogged almost immediately.
- Taste the dressing before you pour it on, adjusting lime or sriracha to match your mood, because no two batches should ever be exactly the same.