Spicy Thai Pasta Salad (Printable Version)
Bold Thai flavors meet al dente pasta in a spicy peanut dressing with crunchy fresh vegetables.
# What You'll Need:
→ Pasta
01 - 8 oz rotini, fusilli, or linguine pasta
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 carrot, julienned or grated
04 - 1 cup snap peas, sliced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded purple cabbage
07 - ¼ cup fresh cilantro, chopped
08 - 2 tbsp roasted peanuts, roughly chopped
→ Dressing
09 - 3 tbsp smooth peanut butter
10 - 2 tbsp soy sauce
11 - 1 tbsp sesame oil
12 - 1 tbsp rice vinegar
13 - 1 tbsp lime juice
14 - 2 tsp honey or maple syrup
15 - 1 garlic clove, minced
16 - 1–2 tsp Sriracha or chili garlic sauce, adjusted to taste
17 - 2–3 tbsp warm water, as needed to thin
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt cooking. Set aside and let drain completely.
02 - In a medium bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, minced garlic, and Sriracha. Whisk until smooth, adding 2 tablespoons of warm water initially. Continue adding warm water, one tablespoon at a time, until the dressing reaches a pourable, drizzle-friendly consistency.
03 - In a large mixing bowl, toss together the cooled pasta, sliced red bell pepper, julienned carrot, snap peas, sliced green onions, and shredded purple cabbage until evenly distributed.
04 - Pour the spicy peanut dressing over the pasta and vegetable mixture. Toss vigorously until every component is thoroughly coated with the dressing.
05 - Fold in the chopped cilantro and toss gently to incorporate. Transfer to a serving platter or bowl and scatter the roughly chopped roasted peanuts over the top.
06 - Serve immediately at room temperature, or refrigerate for 20–30 minutes to allow the flavors to meld and develop before serving.
# Expert Tips:
01 -
- The dressing doubles as a dip for spring rolls or roasted vegetables, so you will want to make extra every single time.
- It comes together faster than delivery and hits every flavor note you are craving without heating up your whole kitchen.
02 -
- If you add the dressing while the pasta is still warm it will absorb too much sauce and become gummy instead of silky.
- Taste the dressing before you pour it on because peanut butter brands vary wildly in saltiness and thickness, and you may need to adjust the lime or soy sauce.
03 -
- Make a double batch of the dressing and keep it in a mason jar in the refrigerator for up to a week because you will find yourself drizzling it on everything.
- Toast the chopped peanuts in a dry skillet for two minutes before garnishing because the warm, fragrant crunch is dramatically better than raw ones straight from the bag.