Description
This vibrant Spicy Thai Pasta Salad is packed with incredible sweet, sour, spicy, and umami flavors. It’s easy to make, perfect for meal prep, and guaranteed to be a crowd-pleaser.
Ingredients
- 12 oz short pasta (fusilli, rotini, penne)
- 1 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for GF)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tsp Sriracha (adjust to taste)
- 1–2 red chilies (bird’s eye or serrano), minced (optional, for extra heat)
- 2 cups shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, thinly sliced or diced
- 1 cup shredded red cabbage
- 1 cup cooked protein (optional: shredded chicken, pan-fried tofu, or cooked shrimp)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crushed roasted peanuts, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- Prepare the Dressing: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, minced garlic, grated ginger, Sriracha, and minced chilies (if using) until smooth. Taste and adjust seasonings as needed.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, shredded carrots, red bell pepper, cucumber, red cabbage, and cooked protein (if using).
- Dress the Salad: Pour the prepared dressing over the pasta and vegetables. Toss gently but thoroughly until everything is evenly coated.
- Chill: Cover the bowl and refriger refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Garnish and Serve: Before serving, stir well. Garnish with fresh cilantro, mint, crushed peanuts, and sesame seeds (if desired). Serve cold.
- Prep Time: 20 mins
- Cook Time: 10 mins