Are you craving a delicious and healthy meal that's quick to prepare? Look no further! This Thai pasta salad is the perfect solution for busy weeknights or a delightful weekend lunch. Packed with fresh vegetables, vibrant herbs, and a zesty peanut sauce, this dish is a flavor explosion in every bite. It's one of those easy recipes that’s both satisfying and incredibly healthy, making it a go-to addition to your repertoire of quick dinner ideas. Get ready to elevate your homemade cooking with this simple yet incredibly flavorful recipe!
Ingredients:
This recipe serves 4-6 people. Feel free to adjust the quantities based on your needs.
- 1 pound pasta (rotini, penne, or fusilli work well)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts (optional, for garnish)
For the Peanut Sauce:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup water (or more, to adjust consistency)
Instructions:
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Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.
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Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Shred the carrots and red cabbage, slice the bell pepper, and chop the cucumber, cilantro, and mint.
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Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), sesame oil, ginger, and garlic. Gradually add water, whisking constantly, until you reach your desired consistency. Start with less water and add more as needed.
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Combine Everything: In a large bowl, combine the cooked pasta, shredded carrots, red cabbage, bell pepper, cucumber, cilantro, and mint.
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Dress the Salad: Pour the peanut sauce over the pasta and vegetables. Toss gently to coat everything evenly.
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Serve and Enjoy: Serve immediately or chill for later. Garnish with chopped roasted peanuts, if desired.
Tips for the Best Thai Pasta Salad:
- Pasta Choice: Rotini, penne, or fusilli are ideal for this salad as they hold the sauce well.
- Fresh Herbs: Using fresh cilantro and mint is key to achieving the authentic Thai flavor.
- Peanut Butter: Both smooth and crunchy peanut butter work well. Choose your preferred texture.
- Spice it Up: Add a pinch of red pepper flakes to the peanut sauce for a little heat.
- Make it Ahead: This salad tastes even better the next day, allowing the flavors to meld together.
Variations:
- Protein Boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.
- Veggie Swap: Feel free to substitute other vegetables like edamame, broccoli florets, or snow peas.
- Different Noodles: Try using rice noodles or other types of pasta for a different texture.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 400-500
- Protein: 10-15g
- Fat: 20-25g
- Carbohydrates: 50-60g
This Thai pasta salad is a fantastic example of delicious and healthy food recipes. Its ease of preparation and vibrant flavors make it a perfect choice for a quick weeknight dinner or a delightful potluck contribution. Enjoy!