Looking for a dish that’s vibrant, flavorful, and packed with textures? This Thai Pasta Salad with Spicy Peanut Butter Sauce is just the thing! It’s a perfect balance of creamy, spicy, tangy, and slightly sweet, making every bite an explosion of flavors. Loaded with crunchy veggies, tender pasta, and a rich peanut dressing, this salad is a meal on its own or a great side dish. Trust me, once you try it, you’ll be craving it on repeat!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Thai Pasta Salad
Bursting with Flavor: The peanut sauce brings a bold mix of sweet, salty, and spicy flavors.
Quick & Easy: Comes together in under 30 minutes, making it perfect for busy days.
Great for Meal Prep: Stays fresh and delicious in the fridge for days.
Customizable: Swap the veggies, adjust the spice, or add protein for a personal twist.
Perfect for Any Occasion: Serve it as a light meal, a side dish, or even a potluck favorite.
Ingredients in Thai Pasta Salad
Pasta: Use linguine, spaghetti, or rice noodles for an authentic texture.
Red Bell Pepper: Adds crunch and natural sweetness.
Carrots: Shredded for a touch of color and a slight bite.
Cabbage: Red or green cabbage gives extra crunch and freshness.
Cucumber: Refreshing and crisp, balancing the richness of the sauce.
Green Onions: A mild, aromatic bite that ties everything together.
Cilantro: Brings in fresh, herbaceous notes.
Chopped Peanuts: A crunchy topping for added texture and nuttiness.
Spicy Peanut Butter Sauce
Peanut Butter: The creamy base of the sauce, providing richness.
Soy Sauce: Adds deep umami flavor and saltiness.
Rice Vinegar: A tangy kick that balances the richness.
Lime Juice: Brightens the flavors and enhances freshness.
Honey or Maple Syrup: A hint of sweetness to round out the flavors.
Sesame Oil: Adds depth and a nutty aroma.
Garlic & Ginger: Essential for an authentic Thai-inspired taste.
Sriracha or Chili Flakes: Adjust for your preferred level of spice.
Water: Thins the sauce to the perfect consistency.
Instructions
Cook the Pasta: Boil pasta until al dente, then rinse with cold water to stop cooking and prevent sticking.
Chop the Veggies: While the pasta cooks, thinly slice the red bell pepper, carrots, cabbage, cucumber, and green onions.
Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and sriracha. Add water as needed to achieve a pourable consistency.
Combine Everything: Toss the cooked pasta with the chopped veggies and peanut sauce until evenly coated.
Garnish & Serve: Top with chopped peanuts and fresh cilantro. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook]
Total Time: [Total time needed]
How to Serve Thai Pasta Salad
As a Main Dish: Enjoy it on its own for a light yet satisfying meal.
With Protein: Add grilled chicken, shrimp, tofu, or edamame for extra protein.
Alongside Thai Dishes: Pair with spring rolls, satay, or coconut soup.
With Extra Spice: Drizzle with more sriracha or chili flakes for a fiery kick.
Additional Tips
Use Fresh Ingredients: Fresh lime juice, garlic, and ginger make a huge difference in flavor.
Make It Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Adjust the Consistency: Add more water or lime juice if the sauce is too thick.
Meal Prep Friendly: Store leftovers in the fridge for up to 3 days.
Chill Before Serving: Letting it sit for 15 minutes enhances the flavors.
FAQ Section
Q1: Can I use almond butter instead of peanut butter?
A1: Yes! Almond butter gives a slightly different taste but works great.
Q2: What pasta works best?
A2: Linguine, spaghetti, or rice noodles all work well.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: Can I make this ahead of time?
A4: Yes! Just toss with a little extra dressing before serving to freshen it up.
Q5: Can I make it nut-free?
A5: Use sunflower seed butter or tahini instead of peanut butter.
Q6: How spicy is this dish?
A6: The spice level is adjustable—just add more or less sriracha.
Q7: Can I serve this warm?
A7: Yes! It’s great warm or chilled, depending on your preference.
Q8: What can I substitute for rice vinegar?
A8: Apple cider vinegar or white vinegar works in a pinch.
Q9: Can I add more veggies?
A9: Absolutely! Try snap peas, bell peppers, or shredded zucchini.
Q10: Can I double the sauce?
A10: Yes! Extra sauce is always a good idea for drizzling.
This Thai Pasta Salad with Spicy Peanut Butter Sauce is the ultimate fusion of flavors and textures. Whether you’re making it for lunch, meal prep, or a potluck, it’s guaranteed to be a hit. Enjoy!
Print
Thai Pasta Salad with Spicy Peanut Butter Sauce
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Pasta Salad is a refreshing and flavorful dish packed with crunchy veggies and tossed in a creamy peanut butter dressing. Perfect as a light meal or side dish, it comes together in just 15 minutes!
Ingredients
For the Salad:
- 2–3 cups boiled Fusilli pasta
- 1 cup shredded white cabbage
- 1 cup shredded purple cabbage
- 1 1/2 cups thin matchstick carrots
- 4–5 spring onions (scallions), chopped
- 1 red bell pepper, chopped
- 3/4 cup roasted peanuts, coarsely chopped or halved
- 1/2 cup chopped cilantro
For the Peanut Butter Dressing:
- 3/4 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup sriracha sauce (or any hot sauce)
- 3–4 garlic cloves, minced
- 1 teaspoon ginger paste
Instructions
- In a large salad bowl, combine pasta, shredded cabbages, carrots, spring onions, and red bell pepper. Cover and set aside.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, sriracha, minced garlic, and ginger paste to make the dressing.
- When ready to serve, pour the peanut dressing over the salad and toss gently to coat.
- Garnish with chopped peanuts and cilantro.
- Serve immediately and enjoy!
Notes
- For a nuttier flavor, sprinkle with toasted sesame seeds before serving.
- Add grilled chicken or shrimp for extra protein.
- Can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg