Thai Pasta Salad
Bright, refreshing, and bursting with bold flavors, this Thai Pasta Salad is a vibrant fusion of Southeast Asian-inspired ingredients and textures. Featuring tender spaghetti or rice noodles tossed with crisp vegetables like shredded carrots, red cabbage, and thinly sliced bell pepper, this dish is brought to life with an irresistibly creamy peanut dressing made from peanut butter, lime juice, soy sauce, and a touch of honey or maple syrup. Fresh cilantro, green onions, and crushed roasted peanuts add fragrant layers and satisfying crunch, while the optional kick of red pepper flakes offers a customizable heat level. Ready in just 30 minutes, this easy-to-make recipe is perfect for meal prep, potlucks, or weeknight dinners. Serve it chilled to let the flavors meld beautifully, and enjoy a crowd-pleasing blend of tangy, nutty, and savory goodness. Perfect for fans of Thai-inspired cuisine!
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Recipe Information
Ingredients
- 250 grams Spaghetti (or rice noodles)
- 1 cup Shredded carrots
- 1 Red bell pepper, thinly sliced
- 1 Cucumber, thinly sliced
- 1 cup Red cabbage, shredded
- 0.5 cup Fresh cilantro, chopped
- 3 Green onions, chopped
- 0.5 cup Roasted peanuts, crushed
- 3 tablespoons Creamy peanut butter
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Honey (or maple syrup for vegan option)
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 clove Garlic, minced
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Crushed red pepper flakes (optional for spice)
Instructions
Cook the spaghetti or rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vegetables: shred the carrots, thinly slice the red bell pepper and cucumber, and shred the red cabbage. Chop the fresh cilantro and green onions.
In a small mixing bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, minced garlic, ground ginger, and crushed red pepper flakes (if using). Adjust the dressing with water, 1 tablespoon at a time, to reach your desired consistency.
In a large mixing bowl, combine the cooked and cooled noodles with the shredded carrots, red bell pepper, cucumber, red cabbage, cilantro, and green onions.
Pour the peanut dressing over the salad and gently toss to coat all ingredients evenly.
Transfer the salad to a serving bowl or plate and top with the crushed roasted peanuts for added crunch.
Serve immediately, or refrigerate for up to 2 hours for the flavors to meld together. Enjoy your Thai Pasta Salad!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 57.9 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
