Spicy Thai Pasta Salad (Print Version)
Bold Thai flavors meet al dente pasta in this vibrant salad with a spicy peanut dressing and fresh crunch vegetables.
# 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
→ Spicy Peanut Dressing
09 - 3 tablespoons smooth peanut butter
10 - 2 tablespoons soy sauce
11 - 1 tablespoon 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 Make It:
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 through a colander and rinse thoroughly under cold running water to halt cooking. Set aside to drain completely.
02 - In a medium bowl, combine the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, minced garlic, and Sriracha. Whisk until smooth and well blended. Add 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 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 fresh cilantro and toss once more. Transfer to a serving platter or bowl and sprinkle the chopped roasted peanuts over the top as a garnish.
06 - Serve immediately at room temperature, or refrigerate for 20 to 30 minutes to allow the flavors to meld and intensify before serving.
# Expert Hints:
01 -
- The spicy peanut dressing doubles as a dip, a marinade, and basically liquid gold you will want to put on everything.
- It tastes even better after sitting in the fridge, which means you can make it ahead and actually relax before your guests arrive.
- You probably have most of the ingredients in your pantry right now, and anything you are missing is easy to swap.
02 -
- Do not skip rinsing the pasta, because residual heat will turn your beautiful salad into a gummy, sticky mess before the dressing even touches it.
- If the dressing thickens while sitting, just whisk in another splash of warm water rather than adding more soy sauce, which would make it too salty.
03 -
- Warm the peanut butter for fifteen seconds in the microwave before whisking the dressing and you will save yourself an arm workout trying to smooth out cold clumps.
- Double the dressing recipe and keep the extra in a jar in the fridge for up to a week because you will absolutely want it on grain bowls, stir fries, and roasted vegetables.