Description
Discover how to make the best Spicy Thai Pasta Salad with our step-by-step easy recipe. Enjoy the best flavor!
Ingredients
Scale
- 8 oz (about 2 cups) linguine or spaghetti
- 1/2 cup creamy peanut butter (unsweetened)
- 1/4 cup soy sauce (or tamari for GF)
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp honey (or maple syrup)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1–2 tsp sriracha or chili garlic sauce (adjust to taste)
- 1 tsp toasted sesame oil
- 3–4 tbsp warm water (to thin)
- 1 red bell pepper, finely diced
- 1 cup shredded carrots
- 1/2 English cucumber, diced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Optional Protein: 1 cup cooked shredded chicken, tofu, or shrimp
- For Garnish: Crushed peanuts, extra cilantro
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly with cold water. Set aside to cool completely.
- Make Dressing: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, ginger, garlic, sriracha, and sesame oil until smooth. Gradually add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency. Taste and adjust seasonings (more lime for tang, sriracha for heat, honey for sweetness) as needed.
- Prep Veggies & Protein: While pasta cools, dice bell pepper, shred carrots, dice cucumber, slice green onions, and chop cilantro. If adding protein, ensure it’s cooked, cooled, and cut into bite-sized pieces.
- Combine: In a large mixing bowl, combine the cooled pasta, prepared vegetables, and protein (if using). Pour the dressing over the ingredients.
- Toss & Chill: Toss everything gently until well coated. Cover and refrigerate for at least 30 minutes, or ideally 1-2 hours, to allow flavors to meld.
- Serve: Garnish with crushed peanuts and fresh cilantro before serving. Enjoy cold!
- Prep Time: 20 mins
- Cook Time: 10 mins