Spicy Thai Pasta Salad


  • 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
  • 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
  • Directions

  • Step 1

    Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.


  • Step 2

    Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Step 3

    Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.

  • Step 4

    Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

  • Cook's Note:

    Feel free to substitute any small pasta for farfalle.

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