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Whenever I want something bold and a bit fiery, I whip up this Spicy Thai Pasta Salad. It’s loaded with those big, punchy Thai flavors and always comes with that special crunch up top. It brings extra excitement to plain weeknight pasta and turns heads when you share it.
Back at a summer picnic, I first tried this out. Ever since, the way the saucy bits sink into every noodle has made this a total crowd-pleaser. It's my standby for potlucks or easy weekday meals.
Vibrant Ingredients
- Sliced green onion: Bumps up color and sharpness. Use both ends for flavor
- Honey roasted peanuts: Finish with crunch and a hit of sweetness. Go with a fresh pack for extra snap
- Chopped fresh cilantro: Makes the salad pop visually and with herby brightness. Chop right before mixing in
- Salt: Lifts all the flavors. Use clean-tasting sea salt if you can
- Soy sauce: Adds a hit of salt and savoriness. Low-sodium is a good pick
- Honey: Softens the spicy edge and brings gentle sweetness. Local is especially tasty
- Sesame oil: Deep, nutty background flavor. Toasted is best
- Vegetable oil: Helps boost the flavors from the chili. Pick one that’s neutral to let the other flavors shine
- Crushed red pepper flakes: Where the heat lives. Fresh flakes are livelier
- Bowtie pasta: Holds onto the tasty sauce and stays solid after cooling. Good quality pasta is worth it
Simple Steps
- Finish With Toppings:
- Toss in your cilantro, peanuts, and green onions right before serving for the brightest flavor and best crunch. Mix it up and dig in while it’s nice and cold
- Let Chill:
- Cover the pasta and let it hang out in the fridge for at least 4 hours (or overnight if you can). Flavors settle in and everything gets tastier
- Sauce the Salad:
- While things are still warm, pour your finished dressing over the drained pasta. Mix well so every piece gets coated in the spicy goodness
- Shake Up the Dressing:
- Take your warm oil and quickly add in honey, soy sauce, and salt. Move the pan off the stove and stir until the honey’s mixed in and everything looks smooth
- Flavor the Oil:
- Warm up both oils with the red chili flakes in a little pot, stirring a lot for about two minutes. Don’t wander off or let them burn. Burnt flakes = bitter oil
- Cook up the Pasta:
- Fill a big pot with salted water, get it bubbling, and boil your bowties till done but still with a bite. Drain them fast then dump into a big bowl to start cooling off
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That first hit of toasted sesame always makes me smile. I just love how the smell fills the place. Takes me right back to simple summer nights cooking up something new with the fam.
Keep It Fresh
Stick leftovers in the fridge with the lid on tight. You’ll get about three days while it stays fresh and crisp. The peanuts might get a little soft, so toss on a fresh handful if you want extra crunch each time you grab some.
Swap Outs
Not into spicy? Skip the chili flakes or use less. If peanuts are a no-go, roasted sunflower seeds work. If you want vegan, trade honey for agave. Tamari is a solid sub for soy sauce if you’re gluten-free.
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Ways to Serve
Plate this for lunch next to some cucumber slices or bring it to a cookout next to anything grilled on a stick. It’s tasty with tofu or shrimp if you need some protein. I sometimes throw in raw bell pepper strips for a blast of color and snap.
About the Dish
This salad riffs off classic Thai flavors—lots of kick, sweet notes, and green herbs—but does it with ingredients you’ve probably got at home. Thai versions usually use rice noodles and fish sauce. Here, it’s all about that crowd-pleasing vibe for everyone.
Frequently Asked Questions
- → Which kind of noodles are best?
Bowties do a great job soaking up all that yummy sauce, but you can use penne or rotini if that's what you've got.
- → How do I make it more or less spicy?
Just add more or less red pepper flakes to the sauce. It's up to you—turn up the heat or keep it mild.
- → Should I eat it cold or warm?
Chill it before eating. The flavors really pop when it's nice and cool.
- → What if I can't do peanuts?
Try cashews or toasted almonds for a new crunch. Both work just as well!
- → How long is it good in the fridge?
Leftovers last up to three days in the fridge. Give it a good stir before eating again.
- → Is this okay for gluten-free folks?
Yep! Pick gluten-free pasta and make sure your soy sauce is gluten-free, too.