Spicy Thai Pasta Salad (Printable)

Al dente pasta with crisp veggies, fresh herbs, and a creamy spicy peanut dressing. Thai-inspired and ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 8.8 oz bowtie or spaghetti pasta (regular or gluten-free)

→ Vegetables & Herbs

02 - 1 cup shredded red cabbage
03 - 1 cup julienned carrots
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, thinly sliced
06 - 1/2 cup fresh cilantro, chopped
07 - 1/4 cup fresh mint leaves, chopped

→ Dressing

08 - 3 tbsp creamy peanut butter
09 - 2 tbsp soy sauce (or tamari for gluten-free)
10 - 1 tbsp freshly squeezed lime juice
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey or maple syrup
13 - 2 tsp sesame oil
14 - 2 cloves garlic, minced
15 - 1-2 tsp Sriracha or Thai chili sauce, adjusted to taste
16 - 1 tsp grated fresh ginger
17 - 2-3 tbsp warm water, to thin

→ Toppings

18 - 1/4 cup roasted peanuts, roughly chopped
19 - Lime wedges, for serving
20 - Optional: extra chili slices, sesame seeds

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking and cool the pasta. Set aside to drain completely.
02 - In a large mixing bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, spring onions, chopped cilantro, and mint leaves. Toss gently to distribute evenly.
03 - In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, Sriracha, and grated ginger until well combined. Stream in warm water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth, pourable consistency.
04 - Add the cooled pasta to the bowl of prepared vegetables. Pour the dressing over the top and toss thoroughly, ensuring every strand is evenly coated with the spicy peanut dressing.
05 - Transfer to a serving platter or individual bowls. Scatter the chopped roasted peanuts over the top along with any additional herbs, chili slices, or sesame seeds. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The dressing doubles as a marinade for tofu or chicken if you want to stretch it into something heartier the next day.
  • Everything holds up beautifully in the fridge, making it one of those rare salads that actually tastes better after a rest.
  • You probably have most of the ingredients in your pantry already, which means fewer trips to the store on a hot afternoon.
02 -
  • Rinsing the pasta under cold water is not optional here because residual heat will wilt your vegetables and turn the herbs dark and slimy within minutes.
  • If the dressing seizes and looks grainy instead of smooth, add another half tablespoon of warm water and whisk aggressively until it comes back together.
03 -
  • Toast the chopped peanuts in a dry skillet for two minutes before garnishing, because that one small step transforms them from good to impossible to stop eating.
  • Massaging the shredded cabbage with a pinch of salt for five minutes before assembling softens it just enough to absorb the dressing without losing its signature snap.

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