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Spicy thai noodle salad

This Thai Noodle Salad with Sesame Peanut Sauce is one of my favorite recipes! You can serve this easy Asian pasta salad cold or hot and you can even make it a few days ahead of time!

Thai Noodle Salad

I’ve always had a soft spot for Thai Noodle Salads.

There’s just something so addicting about a sweet and savory peanut sauce slathered on perfectly cooked noodles.

And when you add a bunch of finely chopped colorful veggies and fresh herbs, oohhh weee I’m sold!

If you’ve ever been to one of my catering events, then you’ve most likely had this Thai Noodle Salad!

It’s 100% always a crowd pleaser and my husband always complains because there’s never any leftovers! And to be truthful, he’s been asking me to share this recipe for years now and I’m finally getting around to it!

I recommend serving this with my favorite Healthy Curry Chicken Salad recipe or these colorful Asian Slaw Dogs! If you’d like to serve them with a tasty cocktial, try this Avocado Key Lime Colada!

How to make Sesame Peanut Sauce for Noodles

The recipe for this Sesame Peanut Sauce is ridiculously easy to make!

Begin by whisking together the sauce of the Thai Noodle Salad. Combine soy sauce, peanut butter, sesame oil, sweet chili sauce, rice wine vinegar, hot chili oil, minced fresh garlic and the juice from one lime.

If you can’t find the crunchy hot chili oil, you can either order it from amazon or swap it out for sriracha. The texture will be different but it will still be just as tasty!

But let’s be real, you need this crunchy hot chili oil in your life! It’s SO GOOD!!

If you’re wondering what type of peanut butter to use, any old store brand will work!

I should tell you that the typical name brand varieties like jif and skippy will make a slightly sweeter asian pasta salad.

These ones will also be easier to incorporate than the organic varieties since the oils aren’t typically as separated. But honestly, it’ll be delish either way so just use what you have!

Once everything is whisked together, then just let the sesame peanut sauce rest while you prep the rest of the salad.

Asian Pasta Salad with Sesame Peanut Sauce

How to make Asian Pasta Salad

Making an Asian Pasta Salad Recipe is super easy!

First, you’ll want to cook your pasta in salty water. To test if your water is salted enough, simply taste it and if it tastes like the ocean, you’re good to go!

If you live in a small town like me, you might not be able to find authentic asian noodles but that’s ok! Regular old spaghetti or linguine (like the one I used from Delallo Foods) will work just fine!

Once you have the salty water boiling, cook your pasta according to the directions on the box. When it’s al dente, strain the noodles. Then run cold water over them so they stop cooking.

Meanwhile, as the pasta is cooking, prep the other components.

Begin by mixing your dressing.

You’ll need soy sauce, peanut butter, sesame oil, sweet chili sauce, rice wine vinegar, hot chili oil, fresh garlic and lime juice.

Now that the sauce is cadillac-ing (as my mother would say), prep your veggies!

Finely chop carrots, red onion, red bell pepper, scallion and cilantro.

Pour your cooled noodles in a big mixing bowl and place the veggies on top. Then add your Sesame Peanut Sauce on top and toss the whole thing together until each noodle is coated.

Serve immediately or stick it in the fridge for another time.

Personally, I prefer it cold but my husband loves this Thai Noodle Salad warm! So you do you and serve it however you please!

Thai Noodle Salad with Sesame Peanut Sauce

This crunchy Thai noodle salad is smothered in my favorite sesame peanut sauce. It’s easy to make and absolutely addicting to eat! You can serve these noodles cold or hot and you can add sriracha for a kick! Prep Time10 mins Cook Time14 mins Course: pasta, Salad Cuisine: asian Keyword: asian pasta salad, hot chili oil, noodles, peanut, peanut butter, salad, sauce, sesame, thai Servings: 6 hungry people

Ingredients

For the Sesame Peanut Suce

  • 1/4 cup Soy Sauce
  • 1/4 cup Sweet Chili Sauce
  • 3 Tbsp Sesame Oil
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Hot Chili Oil
  • 4 cloves Garlic minced
  • 1 Lime juiced

For the Thai Noodle Salad

  • 1 lb linguini such as Delallo Foods
  • 1 red bell pepper finely chopped
  • 1 cup shredded carrots finely chopped
  • 1 bunch cilantro finely chopped
  • 1/2 cup scallions finely chopped
  • 1/2 medium red onion finely chopped

Instructions

  • Begin by preparing your noodles al dente according to the directions on the box.
  • When noodles are done, strain and rinse them with cold water.
  • Meanwhile, whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy. Let it rest.
  • Add cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion,
  • Pour the sauce on top and toss everything together until each noodle is coated. Serve immediately or put in the fridge until chilled.

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Thai Noodles – made with tender noodles, fresh colorful veggies and tossed with a spicy peanut sauce. Easy to prepare and oh so satisfying!

Spicy Thai Noodles

I don’t make Thai food often, but when I do I always love it! These spicy Thai peanut noodles were no exception! They are easy to make, require minimal cooking (the only thing that needs to be cooked is the pasta), and I love the crunch factor from the fresh veggies, peanuts and sesame seeds.

And let’s not forget the spice, I’m all about the Sriracha! I could eat it on anything, okay except cupcakes. Hmmm, well maybe.

I’ve always loved spicy food. Let me rephrase that, I’ve always constantly craved spicy food. I just love that kick.

Sriracha was made for Asian food, which is why it goes so well with these Thai noodles. I listed the recipe to use 2 tablespoons, but just adjust that according to your personal preference, this is fairly spicy (like, spicy enough I knew I couldn’t get my kids to eat it).

But if you love spicy foods you may likely want a bit more, just don’t overdue it or it can become the only thing you taste. Which is also the reason I like to take it easy on the sesame oil, I still want to be able to taste the peanut flavor and not just a bold sesame flavor. I like a nice balance with all the flavors in this.

Possible Variation

You could most definitely add some cooked chicken breasts to this recipe to add another protein, I just opted keep things simple and leave it out. Plus it made a for a seriously delicious vegetarian meal, which I love to make every now and then.

If you’d like to add chicken though it would pair well with everything here, especially if you grilled it and gave it that nice depth of flavor. Grilled chicken is always the best, right?

Now go make some of these crave-worthy spicy Thai noodles, their unique yet irresistible flavor will have you coming back for more!

Thai Noodles Ingredients

For the peanut noodles, you’ll need:

  • Spaghetti
  • Red bell pepper
  • Cucumber
  • Matchstick carrots
  • Green onions
  • Cilantro
  • Salted roasted peanuts
  • Sesame seeds

And for the spicy peanut sauce, you’ll need:

  • Creamy peanut butter
  • Warm water
  • Soy sauce
  • Honey
  • Sriracha
  • Lime juice
  • Fresh ginger
  • Garlic
  • Sesame oil

How to Make Thai Peanut Noodles

Here’s a quick rundown of the method to prepare these noodles:

  1. Cook noodles according to package instructions.
  2. While the noodles cook, whisk together the spicy peanut sauce.
  3. Drain pasta, then toss with peanut sauce, chopped veggies, cilantro and peanuts.
  4. Garnish with peanuts and sesame seeds.

Can These Noodles Be Served Cold?

Yes, these Thai noodles can be served warm or cold. I like to eat them warm day-of, and then I’ll eat the leftovers straight from the fridge!

Can I Use Crunchy Peanut Butter?

Yes crunchy peanut butter could be used here as well but you’ll want to add a little extra.

Tips for the Best Thai Noodles

  • The fresh ginger in the peanut sauce makes a big difference. It may not seem like much ginger, but you definitely want to include it!
  • Chicken or tofu would be good in these peanut noodles, too!
  • Cook the spaghetti until just al dente, otherwise it’ll become soggy when tossed with the peanut sauce.

More Thai Recipes You’ll Love

  • Thai Chicken Lettuce Wraps
  • Slow Cooker Thai Chicken Curry
  • Thai Chicken Ramen
  • Thai Slaw with Peanut Dressing
  • Pad Thai
  • Thai Basil Beef Bowls

Follow Cooking Classy

Spicy Thai Noodles {with Peanut Sauce}

4.88 from 16 votes

These Thai noodles are so easy to make and incredibly flavorful! Tender noodles are tossed with fresh colorful veggies, crunchy peanuts and a rich and creamy peanut sauce that will leave everyone craving more. Don’t like spice? Just omit the sriracha.

Servings: 5 Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes

  • 12 oz dry spaghetti
  • 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
  • 1 cup matchstick carrots
  • 3/4 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts, roughly chopped
  • Sesame seeds, for garnish (optional)

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  1. Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
  2. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

Recipe Notes

  • Chicken or tofu would be good in these peanut noodles!
  • Recipe source: adapted slightly from Epicurious

Course: Main Course Cuisine: Thai Keyword: Peanut Noodles Author: Jaclyn

Who says pasta salad has to be Italian?

A fun new spaghetti pasta salad recipe to try!

As the weather keeps warming up, I’m getting more into lighter, springtime fare. Like, for instance, pasta salads. On a balmy evening, a nice cool salad is much more refreshing than a hot casserole.

But there’s one problem with pasta salad recipes: A lot of them are, well, kind of similar. They just follow the same basic plan: mix together some kind of pasta, some kind of veggies, and some kind of dressing – usually Italian. And there are only so many different ways you can do that.

The key to keeping pasta salad interesting is to realize that it doesn’t actually have to be Italian. In fact, you can use pretty much any kind of flavors in a pasta salad, from any part of the world.

Here’s an example: Thai Spaghetti Pasta Salad. It’s got the same basic combination of veggies and pasta, but with a distinctly Thai twist. The veggies include shredded carrots, cabbage, and scallions, just like you’d find in a Thai salad. The dressing includes touches of peanut butter, sesame oil, and soy sauce. And it’s all topped with chopped peanuts and cilantro.

Thai Spaghetti Pasta Salad. Because in pasta salad, as in life, variety is the spice.

Thai Spaghetti Pasta Salad

Printable recipe and ingredient list at bottom of the post.
Directions:

  1. Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
  2. Mix dressing ingredients together until smooth.
  3. Toss salad ingredients together with dressing. Refrigerate for at least 30 mins. Garnish with peanuts and cilantro.

Don’t forget to pack up those leftovers for lunch! You can find container here: Lunchbox Containers (affiliate link)

Do you need more pasta salad recipes? I have a a bunch here!

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5 from 1 vote This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing. Prep Time: 10 minutes Refrigerate: 30 minutes Serves:8 Hover over “serves” value to reveal recipe scaler Calories:252

  • 8 ounces of spaghetti cooked to al dente
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/3 cup very thinly sliced red peppers
  • 1/3 cup thinly sliced green onions
  • 1/2 cup roasted peanuts plus more for garnish
  • 1 handful cilantro leaves chopped, plus more for garnish

Dressing

  • 1/4 cup white wine vinegar
  • 1 Tbsp sugar
  • 2 Tbsp vegetable oil
  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp soy sauce
  • 3 Tbsp smooth peanut butter
  • 1 clove garlic minced
  • salt to taste
  • Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
  • Mix dressing ingredients together until smooth.
  • Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

Nutrition Information:

Calories: 252kcal (13%)Carbohydrates: 30g (10%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 4g (20%)Sodium: 156mg (7%)Potassium: 282mg (8%)Fiber: 3g (12%)Sugar: 4g (4%)Vitamin A: 3035IU (61%)Vitamin C: 16.1mg (20%)Calcium: 31mg (3%)Iron: 1mg (6%) Course:Pasta, Salad, Side Dish Cuisine:Asian Keyword:Thai Pasta Salad Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.

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