Thai Peanut Pasta Salad

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.

Course Main

Cuisine Thai

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 560kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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.

Nutrition