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Thai spaghetti salad with peanut sauce

Thai Spaghetti Salad with Peanut Sauce – Fresh & Vibrant Delight

This Thai Spaghetti Salad with Peanut Sauce is a vibrant blend of fresh veggies and hearty spaghetti, perfect for quick meals and versatile dietary preferences.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz spaghetti Cook according to package instructions and cool before mixing.
  • 1 medium red bell pepper Adds a sweet crunch; can substitute with yellow or green.
  • 1 medium carrot Brings vibrant color and crispness; julienned zucchini can work as an alternative.
  • 1 medium cucumber Seedless varieties are best, or swap with crunchy celery.
  • 2 stalks spring onions Delivers a mild onion flavor; shallots can be used as a substitute.
  • 1/4 cup fresh cilantro or parsley Infuses the dish with herbal notes; omit or substitute with green onions.
  • 1/2 cup roasted peanuts Adds a nutty crunch; can use almonds or cashews.
For the Peanut Sauce
  • 1/2 cup creamy peanut butter Smooth peanut butter is recommended for the best flavor.
  • 2 tablespoons soy sauce Tamari is a gluten-free substitute.
  • 2 tablespoons lime juice Freshly squeezed for zesty flavor; lemon juice can be substituted.
  • 1 tablespoon honey or sugar Agave syrup or maple syrup can be used for a vegan option.
  • 1 tablespoon sesame oil Can substitute with vegetable oil.
  • 2 cloves garlic Fresh garlic preferred, but garlic powder is an alternative.

Equipment

  • Large Pot
  • Mixing bowl
  • tongs

Method
 

Cooking Instructions
  1. Boil a large pot of salted water over medium-high heat, then cook the spaghetti according to package instructions, usually around 8-10 minutes, until al dente. Drain and cool.
  2. Wash and slice the vegetables: cut the red bell pepper, carrot, cucumber, and spring onions into thin strips or rings, then add to the large bowl of cooled spaghetti.
  3. In a mixing bowl, combine creamy peanut butter, soy sauce, lime juice, honey (or agave syrup), sesame oil, and crushed garlic. Whisk until smooth.
  4. Pour the peanut sauce over the spaghetti and vegetable mixture, gently tossing to coat all ingredients.
  5. Serve immediately, topping with roasted peanuts or store components separately for meal prep.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best flavor and texture, serve the salad immediately after mixing and store components separately for meal prep to keep freshness.

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