Spicy Thai Pasta Salad

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Spicy Thai Pasta Salad is piping hot and packed with flavors inspired by the flavors of Thai cuisine. You will love this dish!

This recipe is very popular. We always have to double or triple every time we make it. Forget the tiny portions, you’ll want a whole lot of Spicy Thai Pasta Salad. You can even add shredded grilled chicken if you want to make this main dish more substantial.

The secret to this spicy Thai pasta salad lies in the infused oil and blend of red peppers. It sounds gimmicky, but injecting oil is actually pretty easy. The flavor will continue to develop over time, so you really want to let it sit for at least 4 hours, preferably overnight. We know it’s difficult, but trust us, the wait will be worth it!

Pasta Options:

Don’t like bow tie pasta? You can use almost any small form of pasta: penne, rotini, etc.

peanuts: optional

We love the crunch of peanuts, but if you don’t like the feel, or have an allergy, you can always leave out the peanuts.

Spice Adjustment:

This tastes best, but if you like a milder spice, only use 1/2 to 1 teaspoon of red pepper flakes.

Spicy Thai pasta salad on a white plate with a fork nearby

If you liked this recipe, you might be interested in these other potluck recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Spicy Thai Pasta Salad with Shallots

Spicy Thai Pasta Salad is piping hot and packed with flavors inspired by the flavors of Thai cuisine. You will love this dish!

Preparation time 5 minute

cooking time 10 minute

Refrigeration time 4 Hour

total time 4 Hour 15 minute

raw material

  • 12 ounce Bow Tie Pasta
  • 1 to 2 teaspoon crushed red pepper flakes
  • 2 tablespoon vegetable or corn oil
  • 1/3 cup sesame oil
  • 1/4 cup Honey
  • 1/4 cup i am willow
  • 1/2 teaspoon Salt
  • 1/2 cup chopped cilantro
  • 1/2 cup Honey Roasted Peanuts
  • 1/2 cup sliced ​​onion


  • Cook pasta according to package directions and drain, then transfer to a large mixing bowl.

  • Meanwhile, heat corn and sesame oil in a skillet over medium heat. Add the crushed red pepper, stir in the red pepper, and cook 2 minutes to infuse the flavors.

  • Add honey, soy sauce and salt. Toss well and pour over cooked pasta to coat evenly.

  • Cover and refrigerate for 4 hours or overnight. *

  • When ready to serve, add chopped cilantro, peanuts, and scallions.

Calories: 361kcal | carbohydrate: 43G | protein: 9G | fat: 18G | Saturated fat: 5G | sodium: 598mg | Potassium: 214mg | fiber: 2G | sugar: 10G | Vitamin A: 204unit | Vitamin C: 1mg | calcium: twenty fourmg | iron: 1mg

Spicy Thai Pasta Salad