Thai Peanut Pasta Salad

I love Thai food: ginger stir fry, peanut sauce, scallions, and yellow curry, just to name a few. If you had asked me two years ago how I felt about this particular Asian cuisine, I would have been lukewarm. I was wary of coconut milk, garlic, and other unknown spices that could be damaging to my unfortunately sensitive stomach. But then I tried making a sweet and sour stir fry at home where I could manage the spices myself. After that, I was hooked. Luckily for me,  Thai cuisine rarely uses dairy (at least the dishes I’ve been exposed to), and I’ve been able to make do without garlic just fine. 

Fast forward to the current day. A Thai peanut pasta salad. Served cold, this dish is perfect for hot and humid summer days, but it also provides a nice kick for those of you who enjoy some spice.

Given that I am a huge fan of peanut butter (a spoonful a day at least is absolutely necessary), a peanut sauce is a logical choice to dress my pasta salad. I threw this dish together quickly for my cousin’s graduation party recently and was very pleasantly surprised. So pleasantly surprised, in fact, that I’ve just made it again five days later. Without further ado, here’s what you’ll need:

Serves about 8

1 lb. bowtie pasta (or any other smaller pasta)

3 large carrots, shaved into ribbons

3-4 celery stalks, chopped

½ bunch scallions, chopped

1 10 oz container of Thai peanut sauce*

*Like I said, I made this dish in a hurry, so I bought my peanut sauce. If you’d like to make your own (and avoid lots of sodium), then feel free to browse the internet. I can’t personally vouch for any recipes, but I’m confident some pretty great ones are out there.

Boil the pasta until it’s about al dente. You don’t want it to get too mushy when it’s served cold. Most smaller pastas require about 8-10 minutes.  Drain and let cool. Refrigerating it is a great option if you’re not pressed for time. I also run cool water over my pasta, although this technique is apparently sacrilegious according to certain Food Network stars. Regardless, it works for me.

While the pasta is boiling, prepare your vegetables and set them aside. To shave the carrots I used a peeler. I chopped the ends off the scallions and used the green and white parts. Once the pasta has cooled, combine with the vegetables and toss with the peanut dressing. Use enough so that all the pasta is coated. You may have some dressing left over, which will be useful for any leftovers that may need an extra dose in a day or two.

As with most pasta salads, it should sit in the fridge for at least an hour. This time will allow the flavors to settle and blend together. If you can prepare this the day before, then that’s even better. If you want a little more spiciness, throw on some crushed red pepper flakes before you serve it. This salad can also be made a little heartier by adding chicken or pork. It’s totally your call.

Serve it up and enjoy!