Spicy Thai Pasta Salad (Print View)
Colorful pasta tossed with fresh veggies and a bold spicy peanut dressing. Ready in just 30 minutes.
# What You Need:
→ Pasta
01 - 8 oz rotini, fusilli, or linguine pasta
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 cup snap peas, sliced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded purple cabbage
07 - 1/4 cup fresh cilantro, chopped
08 - 2 tablespoons roasted peanuts, roughly chopped
→ Dressing
09 - 3 tablespoons smooth peanut butter
10 - 2 tablespoons soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon fresh lime juice
14 - 2 teaspoons honey or maple syrup
15 - 1 garlic clove, minced
16 - 1 to 2 teaspoons Sriracha or chili garlic sauce, adjusted to taste
17 - 2 to 3 tablespoons warm water, as needed to thin
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking. Set aside to drain completely.
02 - In a medium mixing bowl, combine the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, minced garlic, and Sriracha. Whisk vigorously until smooth. Gradually add 2 tablespoons of warm water and continue whisking until the dressing reaches a pourable, drizzle-friendly consistency. Add more warm water as needed.
03 - In a large mixing bowl, toss together the cooled pasta, sliced red bell pepper, julienned carrot, snap peas, green onions, and shredded purple cabbage until evenly distributed.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss thoroughly using tongs or a large spoon, ensuring every component is well coated with the dressing.
05 - Scatter the chopped cilantro over the salad and toss gently once more to incorporate throughout.
06 - Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top as a garnish. Serve immediately, or refrigerate for 20 to 30 minutes to allow the flavors to meld before serving.
# Expert Hints:
01 -
- The dressing comes together in about sixty seconds and tastes like something you would pay sixteen dollars for at a cafe.
- It holds up beautifully in the fridge, so you can make it on Sunday and still look forward to it on Tuesday.
- Almost every vegetable in here is raw, which means zero stovetop drama beyond boiling some pasta.
02 -
- If you skip the cold water rinse on the pasta, the residual heat will wilt your vegetables and turn the whole thing lukewarm and sad.
- Taste the dressing before you pour it on, because lime sizes vary and sriracha bottles lose punch over time.
03 -
- Toss the warm pasta with a tiny splash of sesame oil before it cools completely to keep the noodles from sticking together in clumps.
- Make double the dressing and keep the extra in a jar in the fridge for rice bowls, stir fries, or just dipping cucumber slices into on a Tuesday afternoon.