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Delicious Thai Peanut Pasta Salad with colorful veggies and creamy peanut dressing

Thai Peanut Pasta Salad

This comforting, protein-rich Thai Peanut Pasta Salad combines creamy peanut butter with crisp vegetables for a bright and crunchy dish, perfect for lunches or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 ounces dry spaghetti or rice noodles Spaghetti is classic; rice noodles make it gluten-free.
  • 16 ounces shelled edamame (frozen) Adds plant protein and a pop of green.
  • 3 cups shredded red cabbage For color, crunch, and bite.
  • 2 units carrots (finely sliced or grated) For sweetness and texture.
  • 1 unit bell pepper (cut into thin strips) Any color you like.
  • 3 units green onions (sliced) Adds mild onion flavor and freshness.
  • 1/2 cup roasted peanuts (roughly chopped) For crunch and nutty flavor.
  • 1/2 cup natural creamy peanut butter The backbone of the dressing; use unsweetened if preferred.
  • 3 tablespoons lime juice Bright acidity that balances the peanut butter.
  • 2 tablespoons soy sauce or tamari Saltiness and umami; use tamari for gluten-free.
  • 2 cloves garlic (crushed) For aromatic depth.
  • 1/2 tablespoon ginger (finely grated) Adds warmth and brightness.
  • 1/4 cup warm water Plus more as necessary to thin the dressing.
Optional add-ons
  • 2 teaspoons toasted sesame oil Adds a toasty note; a little goes a long way.
  • 1 teaspoon sugar, maple syrup, or agave Balances acidity if lime is very tart.
  • 1/2 small bunch cilantro (chopped) Fresh herbal finish; optional.
  • Lime zest For extra fragrance.
  • Sriracha or chili flakes For heat, if desired.
  • Crushed peanuts or sesame seeds For extra texture at serving.

Method
 

Preparation
  1. Prep your equipment: Set a large pot for pasta, a medium bowl for whisking the dressing, and a large mixing bowl for the salad. Chop bell pepper, shred cabbage, slice green onions, grate ginger, crush garlic, and chop peanuts. Zest lime if desired.
Cooking
  1. Bring a large pot of salted water to a boil, add noodles, and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. Microwave or simmer edamame in water until heated through. Drain and rinse under cold water.
Making the Dressing
  1. In a medium bowl, whisk together peanut butter, lime juice, soy sauce, sesame oil, garlic, ginger, and sweetener if using. Gradually add warm water until smooth.
Assembling the Salad
  1. In a large mixing bowl, combine edamame, cooled pasta, cabbage, carrots, and bell pepper. Pour dressing over salad, reserving some if desired for serving.
  2. Toss gently to coat.
  3. Stir in green onions, cilantro, and peanuts. Taste and adjust seasoning.
Finishing Up
  1. Let salad rest at room temperature for 10-15 minutes to meld flavors. Serve with reserved peanuts and lime wedges if desired.

Notes

This salad keeps well in the refrigerator for up to five days. Add peanuts just before serving to maintain crunch. If the salad firms up, loosen it with a little warm water or lime juice.