Thai Peanut Pasta Salad
Creamy, crunchy, a little spicy, and packed with bold flavor—this Thai peanut pasta salad is my go-to when I want something super satisfying and a little different.
It’s great cold, perfect for meal prep, and tastes even better the next day.
🧡 Why I Love This Recipe
I first made this on a hot day when I didn’t want to turn on the oven. I had leftover pasta and a jar of peanut butter—boom, this salad was born. Since then, I’ve made it at least a dozen times. Every time, it disappears fast.
- Tastes like takeout, but fresher
- Perfect balance of creamy, crunchy, and spicy
- Comes together in under 30 minutes
- Ideal for lunch, dinner, or meal prep
- Totally plant-based
🍽️ Servings + Time
- Servings: 4–6
- Cook Time: 20 minutes
- Total Time: 30 minutes
🧪 Why This Recipe Works (Quick Science)
Peanut butter acts as a thick, creamy base that clings to the noodles perfectly. Lime juice brightens the dressing while soy sauce adds umami. The crunch from fresh veggies balances the richness, and tossing the noodles while they’re slightly warm helps absorb the sauce better.
📝 What You’ll Need
- 12 oz elbow or rotini pasta (cooked and cooled)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Juice of 1 lime
- 1–2 tablespoons warm water to thin
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Optional: 1/2 teaspoon sriracha (for a kick)
👩🍳 Let’s Make It!
Step 1: Cook the pasta
Boil your pasta until al dente. Drain it, rinse under cold water, and let it cool completely.
Step 2: Make the peanut dressing
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, lime juice, garlic, ginger, and sriracha. Add 1–2 tablespoons warm water until it’s smooth and pourable.
Step 3: Prep your veggie
Slice the bell pepper, chop the cucumbers, shred the carrots, and chop green onions and cilantro.
Step 4: Combine pasta and veggies
In a large bowl, add your cooled pasta, carrots, bell pepper, cucumber, green onions, and cilantro. Toss gently.
Step 5: Pour in the dressing
Drizzle the dressing over the salad and toss until everything is well coated.
Step 6: Top and serve
Sprinkle with chopped peanuts and sesame seeds. Serve chilled or at room temp.
🍴 Tools You’ll Need
- Large pot for boiling pasta
- Strainer
- Mixing bowls
- Whisk or fork for dressing
- Sharp knife + cutting board
- Measuring cups + spoons
🔁 Substitutions + Variations
- Noodles: Use soba or rice noodles instead of pasta
- Peanut-free: Swap peanut butter for sunflower seed butter or almond butter
- Veggies: Try shredded cabbage, snap peas, or edamame
- Protein boost: Add tofu or grilled chicken
- Gluten-free: Use gluten-free noodles and tamari instead of soy sauce
🧊 Make Ahead Tips
- Make the dressing 2–3 days ahead and store in the fridge
- Prep veggies the night before
- Combine everything up to a day ahead—just wait to add peanuts and sesame seeds until serving
🥡 Leftovers + Storage
- Store in an airtight container in the fridge
- Keeps well for up to 4 days
- Stir before eating—add a splash of water or lime juice if it seems dry
⚠️ Common Mistakes
- Overcooking the pasta: It’ll get mushy once dressed
- Not cooling pasta: Hot pasta makes the dressing clump
- Adding peanuts too early: They’ll get soggy—wait until serving
- Not thinning the dressing: Too thick = hard to toss
🧠 Meal Plan Ideas
- Make a double batch for weekday lunches
- Serve with grilled tofu or chicken on the side
- Great as a side dish for a potluck
- Add it to a bowl with leafy greens and extra veggies for a hearty lunch
🍛 What To Serve With Thai Peanut Pasta Salad
- Grilled chicken or tofu
- Fresh spring rolls
- Miso soup
- Stir-fried veggies
- Thai iced tea or sparkling lime water
❓ FAQ
Can I make it spicy?
Yes! Add more sriracha or a pinch of red pepper flakes.
Can I use crunchy peanut butter?
Sure can—it adds extra texture!
What if I don’t like cilantro?
Leave it out or use parsley instead.
Can I serve this warm?
It’s best cold or room temp, but slightly warm is okay too!
💬 Let’s Hear From You!
Go ahead and give this creamy, crunchy Thai peanut pasta salad a try. It’s easy, bold, and totally different from your average salad. If you make it, drop a comment and let me know how it went—or ask me a question if you’re not sure about something!