Ingredients
Scale
- 8 oz (225 g) spaghetti or linguine
- 1 cup bell peppers, thinly sliced
- 1 cup cucumbers, diced
- 1 cup shredded carrots
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon chili paste (adjust for spice preference)
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Cook the spaghetti or linguine according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, bell peppers, cucumbers, shredded carrots, green onions, cilantro, and crushed peanuts.
- In a small bowl, whisk together the soy sauce, lime juice, sesame oil, chili paste, and sugar until well combined.
- Pour the dressing over the pasta and vegetables, tossing gently to ensure everything is coated evenly.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
- Serve cold, garnished with additional crushed peanuts and cilantro if desired.
Notes
- For a vegetarian option, ensure the soy sauce is plant-based.
- Adjust the chili paste according to your spice tolerance.
- This salad can be made a day ahead for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg