Spicy Thai Spaghetti Salad – Crunchy, and Ready in 30 Minutes

There’s something about a chilled noodle salad that just hits differently, especially when the weather warms up and you’re craving something light but still satisfying. This Spicy Thai Spaghetti Salad is one of those recipes that checks all the boxes. It’s colorful, crunchy, packed with fresh herbs, and comes with a creamy peanut dressing that’s just the right amount of spicy and tangy. Whether you’re prepping lunch for the week, planning a backyard gathering, or just need something fresh and different on the table, this salad is a winner.

I remember the first time I made this salad—it was for a weekend potluck where everyone brought something a little different. I brought this on a whim, thinking it would be a nice contrast to the heavy casseroles and chips-and-dip platters. But let me tell you, it was the first dish to disappear. People kept asking what was in it, and if I had any left at home. Spoiler alert: I didn’t.

What makes this Spicy Thai Spaghetti salad especially great is its adaptability. You can add whatever protein or veggies you have on hand, and the peanut dressing brings it all together with a bold, irresistible flavor. It’s also the perfect make-ahead dish—the flavors actually get better the longer it sits in the fridge.

Why You’ll Love This Recipe

There are so many reasons this Spicy Thai Spaghetti Salad deserves a permanent spot in your recipe rotation. First off, it’s easy to make with simple ingredients that are probably already in your pantry or fridge. The prep is quick, and you don’t need any fancy equipment—just a big bowl, a cutting board, and a whisk for the dressing.

It’s also a family-friendly meal that appeals to both adults and kids. The noodles give it that familiar comfort-food feeling, while the crunchy vegetables and nutty dressing keep it fresh and exciting. You can adjust the level of spice, too, depending on your taste or who’s coming to dinner.

Let’s not forget about the flavor and texture. The spaghetti is soft yet firm, the cabbage and carrots are crisp, and the roasted peanuts and sesame seeds add a delightful crunch. The peanut dressing is creamy and slightly spicy, with a touch of tang from the rice vinegar. It’s one of those salads that hits every single flavor note—sweet, salty, spicy, and sour—in perfect balance.

Health Benefits

This Spicy Thai Spaghetti salad isn’t just delicious—it’s also loaded with nutritious ingredients that make you feel good from the inside out. The vegetables provide a great source of fiber, vitamins, and antioxidants. Red cabbage, for instance, is rich in vitamin C and contains anti-inflammatory properties. Carrots are high in beta carotene and support eye health.

Cilantro and basil are not just flavorful—they also contain compounds that support digestion and immunity. And don’t forget the peanuts and sesame seeds, which offer healthy fats, protein, and important minerals like magnesium and zinc.

Even though spaghetti might not be the first thing you think of when you’re going for a health-conscious meal, using whole wheat spaghetti or a gluten-free alternative like brown rice pasta can easily boost the nutritional profile. The homemade dressing avoids all the preservatives and excess sugar you find in store-bought versions, so you know exactly what you’re putting into your body.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Servings: 4 main dish servings or 6–8 as a side dish

Nutritional Information (per serving):
Calories: 189
Protein: 6 g
Carbohydrates: 21 g
Fat: 9 g
Fiber: 2 g
Vitamin A: 2291 IU
Vitamin C: 6 mg
Calcium: 39 mg
Iron: 1 mg

Ingredients List

Here’s what you’ll need to bring this flavorful dish together:

For the Salad:

• 8 oz spaghetti, broken in half and cooked al dente
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 6–8 green onions, thinly sliced
• ½ cup roasted peanuts (unsalted preferred)
• 2 tablespoons sesame seeds
• ¼ cup chopped fresh cilantro
• ¼ cup thinly sliced fresh basil leaves

For the Dressing:

• ¼ cup rice vinegar
• 2 tablespoons vegetable oil (or any neutral oil like avocado oil)
• 2 heaping tablespoons smooth peanut butter
• 1 garlic clove, minced
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt, to taste

Each ingredient plays a key role in both flavor and texture. The red cabbage adds crunch and color, while the carrots bring natural sweetness. Fresh herbs like cilantro and basil lift the dish with brightness. The peanut butter in the dressing creates that creamy texture, and cayenne pepper adds a warm, spicy finish.

Step-By-Step Cooking Instructions

1. Cook the spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente—about 8–10 minutes. Drain and rinse immediately under cold water to stop the cooking. Set aside.

2. Prepare the vegetables:
While the pasta cooks, shred your carrots and cabbage. A food processor with a shredding blade works great for this, but a box grater or sharp knife works just fine too. Slice the green onions, chop the cilantro, and julienne the basil.

3. Toast the peanuts and sesame seeds:
In a dry skillet over medium heat, toast the sesame seeds for 1–2 minutes until lightly golden. Remove and toast the peanuts in the same pan for 2–3 minutes if they aren’t already roasted. Let them cool before using.

4. Make the dressing:
In a small bowl, whisk together the rice vinegar, oil, peanut butter, minced garlic, cayenne pepper, and salt. The dressing should be smooth and creamy. If it’s too thick, add a teaspoon of warm water at a time until you reach your desired consistency.

5. Combine the salad:
In a large mixing bowl, combine the cooked spaghetti, shredded cabbage, carrots, green onions, cilantro, and basil. Pour the dressing over the salad and toss thoroughly until everything is evenly coated.

6. Add the crunchy toppings:
Just before serving, sprinkle the toasted peanuts and sesame seeds over the top. This ensures they stay crisp and don’t absorb too much moisture.

7. Chill and serve:
Refrigerate the salad for at least 30 minutes if you have time. This gives the flavors a chance to meld and makes the salad even more refreshing.

How to Serve

This Spicy Thai Spaghetti salad is incredibly versatile. You can enjoy it as:

• A main dish for lunch or dinner on warm days
• A vibrant side for grilled chicken, fish, or tofu
• A make-ahead option for potlucks and picnics
• A cold noodle bowl topped with your favorite protein

Serve it chilled or at room temperature. Either way, it holds its texture beautifully and only gets more flavorful over time.

Pairing Suggestions

To make this salad part of a complete meal, consider pairing it with:

• Grilled chicken or turkey satay with a similar peanut glaze
• Grilled shrimp or tofu skewers for a protein boost
• Vegetable spring rolls with a light dipping sauce
• Mango slices or a tropical fruit salad for a refreshing finish
• Iced green tea or a lightly sweetened Thai iced tea for a cool beverage option

Storage, Freezing & Reheating Instructions

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen and improve, but the vegetables will start to soften after a couple of days.

Freezing:
This dish doesn’t freeze well due to the fresh vegetables and dressing. If you want to prep ahead, store the cooked pasta, vegetables, and dressing separately and combine them the day you plan to eat.

Reheating:
This salad is meant to be served cold or at room temperature. No reheating necessary—just give it a quick stir and enjoy.

Common Mistakes to Avoid

1. Overcooking the spaghetti:
Make sure to cook it just to al dente. It will soften more as it sits in the dressing.

2. Not rinsing the pasta:
Rinsing stops the cooking process and removes extra starch that can make the salad gummy.

3. Skipping the toasting step:
Toasting the peanuts and sesame seeds enhances their flavor and gives the salad an extra crunch.

4. Overdressing the salad:
Start with half the dressing and add more as needed. You want it well coated but not soggy.

5. Cutting the veggies too thick:
Thin slices or shreds ensure everything mixes well and is easy to eat in each bite.

Pro Tips

Use a mandoline:
A mandoline slicer makes quick work of the cabbage and ensures even, thin slices.

Chill before serving:
Give the salad at least 30 minutes to sit in the fridge before serving. It lets the flavors develop beautifully.

Adjust spice to taste:
Start with less cayenne and add more if you love heat. You can even add a splash of hot sauce for extra kick.

Make it gluten-free:
Substitute spaghetti with rice noodles, gluten-free pasta, or spiralized zucchini.

Add protein for a full meal:
Top with grilled chicken, shrimp, or tofu to make it more filling without compromising on flavor.

Frequently Asked Questions (FAQs)

Can I use a different kind of pasta?
Yes, you can substitute spaghetti with soba noodles, rice noodles, or even whole wheat pasta.

Is the salad very spicy?
It has a mild to medium spice level. You can reduce the cayenne or omit it completely if you’re sensitive to heat.

Can I make this salad ahead of time?
Absolutely. In fact, it tastes better after sitting in the fridge for a few hours or overnight.

What’s the best way to shred the vegetables?
A food processor or mandoline is ideal, but you can also use a sharp knife or box grater.

Can I use crunchy peanut butter?
Sure! Just make sure it blends well with the dressing ingredients. A smoother dressing is easier to mix into the salad.

How long does it keep in the fridge?
It will stay fresh for up to 3 days, though it’s best within the first 24–48 hours.

What proteins go well with this?
Grilled chicken, shrimp, tofu, or even chickpeas work wonderfully in this salad.

Can I skip the sesame seeds?
Yes, you can omit them or replace with sunflower seeds for a nut-free crunch.

How do I keep the veggies from getting soggy?
Add the dressing just before serving if you’re storing it for longer periods. Keep the veggies and pasta separate until ready to eat.

Can I double the recipe?
Yes, just be sure to use a large enough mixing bowl and adjust seasoning to taste.

Conclusion & Call to Action

This Spicy Thai Spaghetti Salad is more than just a side dish—it’s a bold, refreshing, and satisfying meal that brings together vibrant veggies, tender noodles, and a crave-worthy dressing in one bowl. It’s the kind of dish you’ll find yourself craving again and again, especially once you realize how easy it is to make ahead and customize.

So whether you’re cooking for yourself, feeding a crowd, or just looking for a new way to love noodles, give this recipe a try. I’d love to hear how it turns out for you! If you make it, don’t forget to drop a comment, share your twist, or tag me on social media so I can see your beautiful bowl of Thai-inspired deliciousness.

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