Spicy Thai Style Pasta Salad

If you love the flavor of Thai food, this simple pasta salad will satisfy your taste buds. The honey infused dressing has chili flakes to add spice to your palate. Cilantro brings the Thai flavor home, along with peanuts and snow peas for crunch.

Course Main Course

Cuisine Thai

Keyword Pasta Salad, Thai Pasta Salad

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 448kcal

Equipment

1 Medium Size Pot
1 Salad Bowl

Ingredients

12 ounces bow tie pasta

For the pasta dressing:

1/4 cup honey
1 -2 teaspoons crushed red pepper flakes adjust to the level of spice you prefer
2 tablespoons vegetable oil
1/3 cup sesame oil
1/4 cup low-sodium soy sauce can use regular
1/2 teaspoon salt

Remaining ingredients:

1/2 cup chopped fresh cilantro
1 cup fresh snow peas (optional: my addition to the salad, for crunch)
1/2 cup honey roasted peanuts

Garnish:

½ cup green onion sliced

Instructions

Prepare cilantro and snow peas

Chop the cilantro and set aside.
Wash and trim off the ends of the snow peas and drain well.

Cook pasta:

Cook according to package directions.
In the last minute of the pasta cooking, add the snow peas, then drain well and transfer to a large mixing bowl.

Make the dressing:

Meanwhile, heat vegetable oil and sesame oil in a saucepan over medium heat. Add in crushed red pepper stir, and cook for 2 minutes to infuse the flavor.
Add the honey, soy sauce, and 1/2 teaspoon salt to the saucepan. Stir to combine, then remove from heat.
Pour the warm sesame mixture over the cooked pasta. Toss until evenly coated.
Cover with plastic wrap and refrigerate 4 hours or overnight.*

Garnish and finish the salad:

When ready to serve, stir in chopped cilantro, peanuts and green onions.

Notes

Recipe source: Slightly adapted from "The Stay At Home Chef".

This recipe is adaptable to add any type of veggies that you like. We liked the addition of snow peas. The original recipe developer recently mentioned that this dressing recipe can be adapted to a cole slaw version by adding shredded cabbage (red and/or green) and carrots. That sounds delicious, too!

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