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Spicy Thai Spaghetti Salad Recipe with Creamy Peanut Dressing

Spicy Thai Spaghetti Salad

Cold spaghetti is tossed with crunchy vegetables, herbs, peanuts, and a creamy spicy Thai-inspired peanut-soy dressing. Chill it before serving so the noodles absorb the bold, balanced flavors.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Salad
  • 12 ounces Spaghetti or thin spaghetti
  • 1 medium Medium red bell pepper, thinly sliced
  • 1 medium Medium cucumber, halved lengthwise and thinly sliced
  • 1 medium Medium carrot, julienned or shredded
  • 4 green onions Green onions, thinly sliced
  • 1/2 cup Fresh cilantro, chopped
  • 1/3 cup Roasted peanuts, chopped
Optional Salad Additions
  • 1/4 cup Red onion, thinly sliced
  • 1/2 cup Red or green cabbage, shredded
Spicy Thai Peanut Dressing
  • 1/2 cup Creamy peanut butter
  • 1/4 cup Low-sodium soy sauce
  • 1/4 cup Unseasoned rice vinegar
  • 2 tablespoons Fresh lime juice
  • 2 tablespoons Honey or brown sugar
  • 1 tablespoon Toasted sesame oil
  • 1–2 tablespoons Sriracha
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 2–4 tablespoons Warm water, as needed

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the spaghetti until just tender according to the package directions, usually 9–11 minutes.
  2. Drain the spaghetti and rinse it thoroughly under cold water to stop the cooking and cool the noodles quickly. Drain very well before tossing so excess water does not dilute the dressing.
  3. Whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey or brown sugar, toasted sesame oil, sriracha, garlic, and ginger in a bowl. Add warm water one tablespoon at a time until the dressing is smooth and pourable.
  4. Place the cooled spaghetti in a large bowl and add the red bell pepper, cucumber, carrot, green onions, cilantro, and either optional vegetable. Pour over most of the dressing and toss thoroughly.
  5. Add more dressing if the pasta looks dry, then cover and refrigerate for at least 15–30 minutes. Sprinkle with chopped peanuts and additional cilantro just before serving, then adjust with lime juice, soy sauce, or sriracha.

Notes

Rinse and drain the spaghetti thoroughly because warm or wet pasta can make the salad gummy and dilute the peanut dressing. The dressing should taste slightly stronger and be slightly thinner than desired before chilling because the noodles absorb flavor. Toss again before serving and loosen with a tablespoon of water or lime juice if needed.