This delicious Thai pasta salad is loaded with vegetables and roasted peanuts tossed in a spicy chili and lime dressing. It comes together quickly once you've cooked the pasta! Add chicken, shrimp, or tofu for a main dish. So good warm or chilled.
INGREDIENT :
Dressing
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
Salad
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime
RECIPE DIRECTION :
To make the dressing: Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar together in a small bowl until well combined. Set aside.
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes. Drain pasta, rinse with cold water, and return to the pot.
Drizzle dressing over pasta and stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
Serve at room temperature with lime wedges, or chill in the refrigerator and serve cold.
