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This Thai Peanut Pasta Salad tosses noodles, vegetables, edamame, and peanuts in a zesty and savory peanut sauce. It’s a simple dish that’s a step above your average pasta salad! Vegan, Gluten-Free and Oil-Free Option.
Need a change from your usual summer pasta salad? The vibrant flavors and crisp textures in this Thai Pasta Salad with Peanut Sauce will get everyone at the table reaching for a bite! Like a pasta salad and cold Thai noodle salad hybrid, it tosses noodles, fresh vegetables, edamame, and peanuts in the best peanut sauce, leaving you with a filling and flavorful meal to bring to the potluck or enjoy for meal prep.
The Best Thai Noodle Salad
It’s true that everything gets better when you add peanut sauce. Nutty, rich, savory, and tangy, it instantly adds SO much flavor to practically everything, from plant-based proteins to noodle dishes to salads and more.
Even pasta salad fits in this list! As a self-proclaimed pasta salad connoisseur, I swapped the usual tangy vinaigrette with, you guessed it, peanut sauce on this Thai Peanut Pasta Salad. A mix of crisp vegetables, crunchy roasted peanuts, cooked noodles, and edamame gives this salad layers of exciting textures, while the luxurious peanut sauce makes it rich and satisfying.
Enjoy it as a refreshing summer side dish or take it with you for lunch. No matter what, it’ll leave you satisfied, full, and already looking forward to your next bowl!
What You Need for Thai Pasta Salad
This Thai noodle salad is easy to make with a mix of pantry staples and fresh ingredients, while the simple peanut sauce calls for less than 10 items that you may already have in your kitchen. Here’s what you need:
- Noodles: you can either use wheat-based pasta noodles, like spaghetti or fettuccine, or rice noodles to give the salad a more traditional flavor profile. I prefer wheat-based noodles because they don’t break as easily.
- Edamame: frozen shelled edamame (mukimame) is the main source of plant protein in this pasta salad recipe. For more of a protein boost, go ahead and toss in a batch of my Crispy Tofu as well.
- Fresh Vegetables: a mix of shredded red cabbage, carrots, bell peppers, green onions, and cilantro brings a ton of freshness and color to this dish. There are even more crunchy vegetables to choose from in the Substitutions and Variations section below.
- Peanuts: opt for roasted peanuts if you can find them. They’re the ultimate crunchy add-in that takes those satisfying nutty flavors over the top.
- Thai Peanut Dressing: the peanut sauce for this pasta salad is like an elevated version of my Easy Peanut Sauce. Still perfectly creamy, tangy, and savory, it features lots of fresh lime juice to take the zing to another level. When making peanut sauce from scratch, it’s important to use natural creamy or crunchy peanut butter with only peanuts and salt listed in the ingredients. Do not use peanut butter with added sugar and other preservatives, as they will affect the balance of flavors.
How to Make This Thai Peanut Pasta Salad
- Cook the noodles in a pot of boiling water until al dente. Drain and set aside to let them cool.
- Meanwhile, steam the edamame according to the package instructions. Rinse the cooked edamame with cold water to bring it to room temperature.
- Whisk the peanut sauce ingredients together in a medium bowl until smooth. Set aside.
- Add the cooled noodles and edamame to a large bowl, then top with the cabbage, carrot, and bell pepper. Pour the peanut sauce over top and toss to coat. Add the cilantro, green onion, and peanuts, then gently toss again to incorporate.
- Serve the pasta salad immediately or chill it in the fridge to give the flavors time to combine.
Caitlin’s Cooking Tips
- Make the peanut sauce ahead of time: To give its flavors time to develop and deepen, make the peanut sauce a minimum of 30 minutes or up to 4 days before tossing it with the salad. Just keep it covered in the fridge until it’s time to eat.
- The peanut sauce will look chunky at first. To smooth it out, whisk in a splash of warm water at a time until it’s very smooth, pourable, and takes on a lighter color.
- A chilled pasta salad is a delicious pasta salad: Whether I’m making this Thai peanut pasta salad recipe or my Spinach & Artichoke Pasta Salad, one thing I always do to ensure it tastes amazing is chill it in the fridge for at least 15 minutes before serving. This gives the amazing flavors from the dressing, vegetables, and seasonings time to combine and develop even further.
Serving Suggestions
This chilled peanut pasta salad will be a welcome change from the typical sides served at a summer barbecue or picnic. Start the meal with these Vegan Summer Rolls with extra peanut sauce for dipping, then pair the pasta salad with this Fresh Thai-Inspired Salad and this Rainbow Quinoa Salad. Trust me, the rainbow of colors and vibrant flavors will get everyone excited!
The salad is filling enough for meal prep and light dinners, too. Either serve it on its own or with a few toppings, like extra cilantro, green onion, and peanuts, or a dollop of chili crunch to give every bite a warm heat. You can also serve it with my Lemongrass Tofu for a boost of plant protein.
If you’re looking for more over-the-top vegan pasta salad recipes, you’ll also love this Pesto Orzo Salad, this Buffalo Cauliflower Pasta Salad, and this Creamy Dill Pickle Pasta Salad!
And if you’re looking for more ways to use the peanut dressing, toss it with these 10 Minute Peanut Noodles or use it to make this Saucy Stovetop Peanut Tempeh!
How to Store Leftover Pasta Salad
Transfer the leftover pasta salad to an airtight container and store it in the refrigerator for up to 5 days. The noodles will soak in the sauce and become softer over time, but will still taste amazing.
I don’t recommend freezing pasta salad because the noodles and vegetables will not be as tender and crisp after thawing.
The peanut sauce can also be prepared in advance and stored in the fridge for later. Whisk it together as normal, then transfer it to an airtight container or glass jar. Before serving, set it on the kitchen counter for approximately 15 minutes, then give it a good stir to emulsify it once again.
Substitutions and Variations
- Gluten-Free Option: Opt for rice noodles and gluten-free soy sauce or tamari in the dressing to make this recipe gluten-free.
- Oil-Free Option: You can omit the sesame oil from the peanut sauce to make this recipe oil-free.
- Noodle Options: Instead of long noodles, make this recipe with short-cut pasta noodles or orzo instead.
- Veggie Add-Ins: The red cabbage, carrots, and bell peppers can be swapped for another crisp vegetable you like, such as jicama, radishes, green cabbage, celery, or bean sprouts.
- Spicy Option: A touch of heat would pair really well with the Thai-inspired flavors here! Either whisk 1/4 to 1/2 teaspoon of red pepper flakes into the dressing or toss a diced Thai chili pepper or jalapeno (seeds and veins removed) into the salad when you add the fresh vegetables.
Recipe FAQs
It will change the salad quite a bit, but you can omit the peanuts and make the sauce with smooth and runny tahini if you need a nut-free version.
You can technically serve this salad both ways. For a warm version, do not cool the noodles and edamame, and serve the salad as soon as it’s assembled. Personally, I prefer the cold version because the veggies stay crunchy this way, and it’s more refreshing in the summertime.
Yes, you can use natural almond butter in place of the peanut butter in the sauce if you’d like. The flavor will change slightly, but it will still taste great. Feel free to swap the peanuts for chopped almonds, too!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Thai Peanut Pasta Salad
Ingredients
For the Pasta Salad:
- 8 ounces dry spaghetti or rice noodles*
- 16 ounces shelled edamame or mukimame frozen
- 3 cups shredded red cabbage (about 1/4 medium head)
- 2 carrots finely sliced or grated
- 1 bell pepper cut into thin strips
- 3 green onions sliced
- 1/2 small bunch cilantro chopped
- 1/2 cup roasted peanuts roughly chopped
For the Dressing:
- 1/2 cup natural creamy peanut butter
- 3 tablespoons lime juice about 1 large lime
- 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
- 1/4 cup warm water, plus more as necessary
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil; add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set aside to let cool.
- Cook the Edamame: Microwave or cook the edamame according to the package instructions. Once cooked, transfer to a sieve and rinse with cold water until it reaches room temperature.
- Make the Dressing: (Note: I like to do this while the pasta cooks to save time). Add the peanut butter, lime juice, soy sauce, sesame oil, garlic, ginger, and sugar to a medium bowl and whisk well, until a thick mixture forms. Slowly pour in the warm water while you mix the dressing; the dressing will look chunky at first, but smooth out and turn a lighter color once finished. Set aside.
- Combine: Add the cooked noodles and edamame to a large bowl, then add in the cabbage, carrot, and bell pepper. Pour the dressing over the salad and toss well, until everything is evenly coated. Sprinkle the salad with the cilantro, green onion, and peanuts, then gently toss again to incorporate.
- Serve & Store: Serve immediately, or let the pasta sit in the refrigerator for 15 minutes or so to allow all of the flavors to combine. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- Gluten-Free: Use rice noodles and gluten-free soy sauce or tamari to make this recipe gluten-free.
- Pasta vs Rice Noodles: I prefer to make this recipe with wheat-based spaghetti or fettuccine, as it is a little sturdier and will break less. However, you can also use rice noodles for a more traditional flavor profile.
This salad turned out really well! I did decrease the amount of lime for my taste, but it was filling, flavorful, and an excellent way to get in all my veg.
SO happy you enjoyed, Erin!
I didn’t find this recipe had much flavor for the pasta. I had to foctor it up with another recipe I found.