Description
Summer’s Thai Pasta Salad with Spicy Peanut Butter Sauce delivers bold Asian-inspired flavors in one refreshing dish. Cool noodles and crisp vegetables mingle with a zesty sauce that promises to delight curious palates seeking adventurous cuisine.
Ingredients
Scale
Pasta and Vegetables:
- 23 cups fusilli pasta (boiled)
- 1 cup white cabbage (shredded)
- 1 cup purple cabbage (shredded)
- 1 ½ cups carrots (thin matchstick)
- 1 red bell pepper (chopped)
- ½ cup cilantro (chopped)
Protein and Toppings:
- 45 spring onions (scallions, chopped)
- ¾ cup peanuts (roasted, coarsely chopped or halved)
Sauce Ingredients:
- ¾ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ¼ cup sriracha sauce (or any hot sauce)
- 34 garlic cloves (minced)
- 1 teaspoon ginger paste
Instructions
- Prepare the vegetable base by mixing al dente pasta with crisp shredded cabbages, julienned carrots, thinly sliced spring onions, and vibrant red bell pepper in a spacious mixing vessel.
- Create the zesty peanut butter sauce by vigorously whisking together creamy peanut butter, umami-rich soy sauce, tangy lime juice, bright rice vinegar, caramelized brown sugar, aromatic sesame oil, fiery sriracha, pungent minced garlic, and warm ginger paste until fully integrated.
- Drizzle the harmonious peanut dressing over the vegetable and pasta medley, gently folding to ensure each ingredient is lavishly coated with the robust sauce.
- Elevate the dish’s texture and visual appeal by scattering freshly chopped roasted peanuts and verdant cilantro leaves across the salad’s surface.
- Present the Thai-inspired pasta salad immediately to preserve its crisp vegetables and vibrant flavors, allowing diners to experience the perfect balance of spicy, sweet, and savory notes.
Notes
- Swap out regular pasta for gluten-free alternatives like rice noodles or zucchini noodles to accommodate dietary restrictions while maintaining the dish’s authentic Thai-inspired flavor profile.
- Create a lighter version by reducing peanut butter and using Greek yogurt as a partial substitute, which adds protein and cuts down on overall calories without compromising taste.
- Prep vegetables ahead of time and store separately to keep the salad crisp and prevent soggy tex
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg