Spicy Thai Pasta Salad (Printable)
Bold Thai flavors meet al dente pasta with crunchy veggies and a fiery peanut dressing in this quick, crowd-pleasing dish.
# 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 fresh lime juice
14 - 2 tsp honey or maple syrup
15 - 1 garlic clove, minced
16 - 1 to 2 tsp Sriracha or chili garlic sauce, adjusted to taste
17 - 2 to 3 tbsp warm water, as needed to thin
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the 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, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, minced garlic, and Sriracha. Add 2 tablespoons of warm water and whisk until smooth. Add more 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, green onions, and shredded purple cabbage until evenly distributed.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously until every strand and piece is thoroughly coated.
05 - Scatter the chopped cilantro over the salad and toss gently once more to incorporate without bruising the herbs.
06 - Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top for crunch.
07 - Serve immediately at room temperature, or refrigerate for 20 to 30 minutes to allow the flavors to meld and intensify before serving.
# Expert Advice:
01 -
- The dressing comes together in about two minutes and tastes like something from a restaurant that charges twenty two dollars a plate.
- It survives beautifully in the fridge overnight, which means lunch the next day is already done and somehow even better.
02 -
- Rinsing the pasta is not optional here because leftover heat will continue cooking the noodles and turn them mushy under the dressing.
- The dressing thickens as it chills, so if you are making this ahead, reserve a few tablespoons of water to loosen it before serving.
03 -
- Toss the warm rinsed pasta with a teaspoon of sesame oil before adding the dressing so the noodles never stick together in clumps.
- Make double the dressing and keep the extra in a jar in the fridge for rice bowls, stir fries, or dipping raw vegetables throughout the week.