Name: Thai Peanut Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 ounces dry spaghetti or rice noodles; 16 ounces shelled edamame (frozen); 3 cups shredded red cabbage; 2 carrots, finely sliced or grated; 1 bell pepper, cut into thin strips; 3 green onions, sliced; 1/2 small bunch cilantro, chopped (optional); 1/2 cup roasted peanuts, roughly chopped; 1/2 cup natural creamy peanut butter; 3 tablespoons lime juice; 2 tablespoons soy sauce or tamari; 2 teaspoons toasted sesame oil (optional); 2 cloves garlic, crushed; 1/2 tablespoon ginger, finely grated; 1 teaspoon sugar (or maple syrup or agave, optional); 1/4 cup warm water, plus more as necessary

Description

A delicious and easy Thai Peanut Pasta Salad packed with creamy peanut butter, colorful vegetables, and a bright dressing, perfect for quick meals or potlucks.

Ingredients

Scale

8 ounces dry spaghetti or rice noodles
16 ounces shelled edamame (frozen)
3 cups shredded red cabbage
2 carrots, finely sliced or grated
1 bell pepper, cut into thin strips
3 green onions, sliced
1/2 small bunch cilantro, chopped (optional)
1/2 cup roasted peanuts, roughly chopped
1/2 cup natural creamy peanut butter
3 tablespoons lime juice
2 tablespoons soy sauce or tamari
2 teaspoons toasted sesame oil (optional)
2 cloves garlic, crushed
1/2 tablespoon ginger, finely grated
1 teaspoon sugar (or maple syrup or agave, optional)
1/4 cup warm water, plus more as necessary

Instructions

Fill a large pot with water and set it to boil. Add salt to season the pasta.
Measure and chop the vegetables: cabbage, carrots, bell pepper, green onions, and cilantro.
Add the pasta to the boiling water and cook according to package directions for al dente, then drain and rinse with cold water.
Prepare the edamame according to package directions, then drain and rinse with cold water.
In a mixing bowl, combine peanut butter, lime juice, soy sauce/tamari, sesame oil, garlic, ginger, and sugar/maple syrup. Whisk until smooth, adding warm water as necessary to reach a pourable consistency.
In a large bowl, combine the pasta, edamame, cabbage, carrots, and bell pepper. Pour most of the peanut dressing over it and toss to coat.
Fold in green onions and cilantro, then sprinkle with peanuts and toss lightly.
Let the salad rest for 10–15 minutes before serving for flavors to meld.

Notes

This salad can be made ahead of time and stored in the fridge for up to 5 days. Adjust seasoning as needed before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 17g
Cholesterol: 0mg

Keywords: Thai, Salad, Peanut, Pasta, Vegetarian, Quick Meals, Potluck