Spicy Thai Spaghetti Salad is a delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop. It’s an easy summer side salad recipe perfect for barbecue season!
I got the idea for this Thai spaghetti salad from my grocery store deli!
I get some of my best recipe ideas from the deli counter at my favorite market. They make surprisingly good salads and we like to pick 2 or 3 and call it dinner during the summer months when it’s too hot and sticky to cook. I chose three last week and I loved them so much I’m recreating each one for the blog. This Thai spaghetti salad is a twist on a potluck staple, spaghetti salad.
the shortcut to a copy cat recipe
Prepared salads are usually easy to copy because they usually have their ingredients printed right on the label of the container. By law they have to list the ingredients in descending order of the amount used. I just used the label on my saved plastic container to build this wonderful spicy Thai spaghetti salad, starting with the pasta, red cabbage, and carrots, right through to the cayenne pepper and peanuts. It was fun, and it turned out perfect.
a useful pasta salad to have on hand for potlucks and barbecues
It’s hearty, colorful, and can be made ahead of time, the flavors actually benefit from a little time in the fridge. It’s an economical way to feed a crowd, and there’s no mayo to spoil outdoors, either. The Thai flavors make it unique.
Thai inspired flavors are so refreshing, and none of them are unusual or hard to find.
You’ll use regular spaghetti for the noodles, and for the peanut dressing you’ll use rice vinegar, regular peanut butter like Jiff, oil, garlic, and cayenne pepper. The result is a tangy dressing with just the right amount of peanut butter flavor without being overpowering.
Fresh basil and cilantro are essential for this salad, so make sure you have some on hand. Better yet, buy small herb plants at your local nursery and keep them on the windowsill or back porch so you’ll always have fresh herbs available.
classic summer potluck salads
They’re some are some of the best eating out there…the most successful ones are sturdy, have mass appeal, and can be made ahead ~
- Cowboy Caviar
- Mediterranean Bean Salad
- Dill Pickle Potato Salad
- Layered Rainbow Salad
- Israeli Salad
- Pasta Salad with Tuna
tips for making Thai spaghetti salad ~
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For best texture, shred your carrots in your food processor fitted with the shredding blade. A box grater can make wet and mushy shreds.
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I sliced my red cabbage on my mandoline slicer set on the 1/8 inch setting. This results in longer, fine shreds that retain their texture.
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Use regular spaghetti, not the thin or thick style. Thin spaghetti can become mushy, and thick will overpower the veggies.
Reader Rave ~
“This salad is delicious, I uses white cabbage because that’s what I had and it’s amazing too. Thanks for the great recipe, easy to make and a great hit at my granddaughter’s graduation as well. She is vegetarian so it was perfect.” ~Bertha
Spicy Thai Spaghetti Salad
Ingredients
- 8 ounces of regular spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch (about 6-8) green onions, thinly sliced
- 1/2 cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, thinly sliced
dressing
- 1/4 cup rice vinegar
- 2 Tbsp vegetable oil
- 2 heaping Tbsp smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
- To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
- Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.
Video
Cook's notes
- Make it a main course ~ add chunks of chicken, tender steak, or grilled shrimp.
- Make it gluten/grain free ~ try this with zucchini noodles (spiralized zucchini) or spaghetti squash.
- Make it with more veggies ~ try frozen and thawed edamame beans, broccoli, or bok choy, snap peas, or green beans.
Nutrition
97 Comments
Sandy
August 12, 2021 at 4:40 pmWonderful salad. Very tasty dressing. We loved it at our house. I will be making this again and again. Thank you for this recipe.
Lacey
July 27, 2021 at 5:05 pmWhat if I don’t like cilantro… like seriously dislike it.
what else can I add?!
Sue Moran
July 28, 2021 at 6:46 amTry basil Lacey, it will be great.
Lacey
July 31, 2021 at 8:44 amThanks for the reply ! I’ve whipped this recipe up today for a bbq I’m heading to this afternoon. 🙂
Cathy
July 11, 2021 at 7:01 pmDelicious. Added some fresh broccoli, grilled chicken and grilled shrimp and it was a very filling meal. It’s so easy to add or remove certain ingredients based on everyone’s likes. I did make some extra sauce because I kept adding more and more ingredients. Thanks for the recipe.
Sallyjojo
June 25, 2021 at 4:24 pmDelicious! Used soy sauce to think the dressing a little, added a splash of sesame oil and doubled the sauce. Thank you so much for sharing!!
Sue Moran
June 25, 2021 at 4:45 pmYou’re so welcome, glad you enjoyed it.
Melissa
May 11, 2021 at 10:25 amThank you so much for an Asian recipe that doesn’t include soy! I’m allergic, and it’s been tough giving up Asian flavors. This is a very welcome addition to my recipe box!
Carol L.
May 10, 2021 at 7:47 amI made this last night and I loved it. The dressing is so easy to make. I added a bit of lime juice and it was delicious but it was delicious before I added the lime juice. I love the sour and sweet combination of the vinegar and the peanut butter and that touch of heat from the pepper. I added sugar snap peas and chicken. The crunchy peanuts are a must as far as I’m concerned. Such a satisfying meal, especially on a hot day.
I followed your recommendation to use the food processor to grate the carrots. I didn’t really want to lug it out but I’m glad I did. I never noticed the difference in textures before between box grated and food processor grated carrots but it’s there.
Thanks for a great recipe.
Walter Lee
May 8, 2021 at 1:11 pmHi!,
To save time, can I assemble this completely a day before Mother’s Day ?
It will not be soggy and taste as good as if it were made the very same day?
Sue Moran
May 8, 2021 at 4:05 pmSalads are hardly ever as good the next day Walter. If you can swing it, I would prep everything the day before, but assemble and dress the day of, that way you’ll get the best texture. You can cook the pasta ahead, just rinse it well after cooking to remove extra starch. If you have to make it ahead, this one will keep pretty well, though.
Walter Lee
May 8, 2021 at 11:33 pmThank you Sue, have a Wonderful Mother’s Day!
Toni
April 29, 2021 at 6:42 amI’m surprised there’s no sesame oil and/or fish sauce which I’ll add, also garlic. Good recipe though. I’m got make it soon.
Sheila Noftall
March 14, 2021 at 5:54 pmDelicious!
Erica
December 12, 2020 at 5:29 amI thought this was delish! I saw another poster mention that she omitted the oil and thought the dressing was sour and I had done the same and thought the same so next time I am including it. I also added shredded zucchini. Loved it! Thinking of adding chopped water chestnuts next time.
Diane
October 9, 2020 at 6:13 pmCan I substitute almonds and almond butter for the peanuts and peanut butter?
Sue
October 9, 2020 at 6:20 pmYes, you could. It won’t have quite the same authentic flavor profile, but it will work for sure.
Nilha Pearce
September 17, 2020 at 5:41 amI made this last night. Because of Hurricane Sally, the September weather turned unseasonably chilly here in Atlanta, so I had to figure out a way to make this cold side into something warm and more substantial. I substituted rice noodles because I have a wheat allergy. These I served warm at the bottom of the bowl. I picked up crispy spring rolls and boneless bbq spare ribs from a Chinese restaurant. I added these to the salad along with diced cucumber and fresh mint. It was a hit! As my daughter said, “this makes my tummy so happy!” I made it in about 15 minutes using preshredded carrots. The sauce was terrific and so quick! Thank you for a quick and delicious recipe that can be easily adapted to suit the situation.
Sue
September 17, 2020 at 5:46 amYou sound like a resourceful cook Nilha ~ hope those hurricanes die down soon!
Lee
September 6, 2020 at 6:04 amAmazing! Took to a friend’s birthday party. It was gone! I would change nothing at all. But, I would double the dressing recipe. Use half to toss the add the rest when ready to serve. I’m so excited about this dish!!
Aaron
July 11, 2020 at 7:00 pmThis recipe looked great and has a lot of nice fresh flavors. I omitted oil and added edamame for a whole-food plant-based dinner. Maybe it was the lack of oil, but the dressing was incredibly sour. I’d use half or maybe even a quarter of the amount next time.
Jenn Nix
July 8, 2020 at 9:53 amThis was very tasty! Added shrimp and shaved brussel sprouts – perfect!
Audrey
July 5, 2020 at 11:13 amHey, this was great! I made one for myself and one for the Fourth of July barbecue. I’m happy I did because it was lunch today. I made additional dressing as the noodles absorbed it overnight.
Mary
July 4, 2020 at 10:42 amThis salad is delicious. It takes a lot of prep – I shredded both the carrots and cabbage rather than buying pre-shredded ones. Consequently there’s a lot of cleanup after assembling the salad, so it’s definitely a make ahead salad. Omitted sesame seeds and nuts cus my husband can’t eat them.
I’ll cut the recipe in half next time since it makes a lot. We liked the flavors a lot.
Rachelle
June 25, 2020 at 12:57 pmYum! I just went and made this- and I’d just had lunch. I can see where you can vary the ingredients to suit what items you have on hand. I grated in some fresh zucchini because I have so much. However, the cilantro and dressing are a must! I did add a splash of sesame oil as one reader suggested and it mellows out the tartness a bit. Absolutely delicious!
Shirley
June 9, 2020 at 10:25 pmTrader Joe’s has a shredded bag mix with shaved brussels sprouts in it that would be fantastic in this since I would need to add more veggies and as you suggested chicken. Yum.
Sue
June 10, 2020 at 4:25 amGreat idea 🙂
Lia
June 9, 2020 at 1:26 pmHello! I substituted yellow squash for the spaghetti. I was not sure if sesame seeds needed to be toasted & didn’t put them in the recipe. I also added broccoli.
My picky 21 year old daughter absolutely loves this salad. ?
Barb Clough
June 7, 2020 at 2:54 amThis was a winner – yum! Doubled sauce & used some to marinate chicken breast pieces. Then put it in grill pan and added to the salad – very tasty!! (Used sriracha instead and left out cabbage & used other veggies that I had in my fridge!) You can adjust the sauce to your preferred taste prior to adding!!
Lynn
June 4, 2020 at 5:15 amHi – this looks perfect for a weekend salad – was wondering if you’d recommend adding some sesame oil to the dressing ? Perhaps half veg/half sesame oil to intensify flavor? I don’t want to overwhelm the veggies,though.
THNX!!
Sue
June 4, 2020 at 6:56 amDefinitely, that would be delicious, just go easy as it is intense. I’d add it to taste, usually a tablespoon would be enough.
Maria
May 29, 2020 at 11:47 pmMy husband and older kids loved this (the toddler did not). I thought it was okay. I served it with leftover teriyaki chicken and still thought it was not super impressive. But my family was happy with it, and it was a nice, easy recipe. Thank you!
Sonia
May 29, 2020 at 9:15 amI saw your recommendation for regular size spaghetti noodles and not thin, but can you substitute it with whole wheat spaghetti noodles?
Sue
May 30, 2020 at 10:09 pmSure, you can use just about any type of strand noodle you like.
Nathan
May 28, 2020 at 11:21 pmHas anybody be ever tried anything besides basic spaghetti noodles? Maybe like an Asian egg noodle to give it a more cultural feel?
Sue
May 29, 2020 at 6:20 amYou could definitely use an Asian noodle, any type you like.
Bear
May 28, 2020 at 6:32 amHow is this Thai? That’s pretty much the definition of Cultural Appropriation. This is not okay.
Melissa
May 28, 2020 at 7:34 amWow Bear ????.
Nala Gradkowski
May 28, 2020 at 9:12 amThis was a joke, right?
Libby
May 29, 2020 at 6:57 amBooooo!
Kel
May 29, 2020 at 8:33 amGood Lord, the flavors are Thai, get a grip – besides, in case you hadn’t noticed, your constitutional rights are about to be stripped away…perhaps you should concentrate on standing up for them
Maggie
June 14, 2020 at 10:39 amYeah Kel!! I was just thinking the same thing!!
Susette Smith
June 12, 2020 at 6:19 pmThis was a delicious salad with all the wonderful flavors of Thai food. Thank you!
ANITA HARPER
May 26, 2020 at 6:37 amTHIS LOOKS SOOOOO GOOD! DO YOU HAPPEN TO HAVE THE BREAK DOWN OF THE NUTRITION VALUE?
Marlene
May 25, 2020 at 2:36 pmIs this real spicy? I don’t like a lot of spice so would I put less cayenne pepper?
Sue
May 25, 2020 at 2:38 pmThe salad has a hint of spice, but you can leave the cayenne out entirely.
Mo
May 25, 2020 at 11:18 amIs rice vinegar the same as rice wine vinegar?
Sue
May 25, 2020 at 12:28 pmYes, use either, they’re virtually the same.
Kimberly
April 20, 2020 at 10:49 pmMy boyfriend is raw veggie-averse, and was less than enthused when I told him it was on the menu. One bite in and he was hooked – said he could eat this every week for the rest of his life! I love this salad, too – thank you for sharing!
Sue
April 21, 2020 at 7:10 amThat’s so great Kimberly, what a victory!
Janet Lail
April 9, 2020 at 2:27 pmI have a peanut allergy in my home, do you have a sub for peanuts?
Sue
April 9, 2020 at 4:01 pmYou might try sunflower butter, or sesame pasta (tahini)
Patricia
May 25, 2020 at 10:31 amWhat about almond butter and almonds instead of peanut butter and peanuts? I hate the latter.
Sue
May 25, 2020 at 10:34 amSure, you can swap that out. Another option would be tahini and sesame seeds.
Edbkrcf
April 9, 2020 at 6:30 amIf doing it one day ahead of time do we already add the dressing or leave everything separated in the fridge?
Sue
April 9, 2020 at 7:05 amYou can really do it either way, but I would opt for keeping everything separate, if you can keep it all moist and fresh. Then dress the day of.
Zeb
April 2, 2020 at 7:04 amCan I make it without the peanuts and peanut butter? due to nut allergies if so what substitute would you use ? Your Suggestion will be very appreciated. Thank you.
Sue
April 2, 2020 at 7:32 amIf you can tolerate sesame seeds you can substitute tahini (sesame paste.) Otherwise sunflower butter might work.
Lorie
February 16, 2020 at 6:46 amI didn’t see any prior comments, but can you make this salad using rice noodles instead of spaghetti noodles?
Sue
February 16, 2020 at 7:01 amYes, and it would be delicious!
PJ
January 31, 2020 at 3:28 amI liked this salad very much!
I even bought a bottle of rice vinegar just for this salad, as I didn’t have one 😀
I halved the recipe, but I shoudn’t have halved the dressing 😉 When I doubled the dressing, it was less dry and very tasty!
Thanks!
Penni Wilson
July 13, 2019 at 10:16 amI just made this and dressing tastes like too much vinegar although I used 1/4 cup. Does it all meld together as it sits?
Sue
July 13, 2019 at 11:30 amDefinitely adjust it to your taste Penni, you can add more oil and a little more peanut butter to balance it out. Did you use rice wine vinegar? That’s quite a bit milder than regular vinegars.
Shirley
June 15, 2019 at 9:07 amThis is a great salad Sue! I made it just as written and we loved it. I made a double batch of the dressing and smeared half all over some chicken breasts and let them marinate for a couple hours, grilled them and served them with the salad on the side. Delicious! It was a perfect dinner for a hot day in AZ.
Sue
June 15, 2019 at 9:21 amThanks for the chicken tip Shirley 🙂
CJ
June 2, 2019 at 5:22 pmWe made this salad this afternoon, and it is absolutely delicious. The ingredients are easily found, and the salad goes together very easily. Love all the crunchy veggies. The dressing is just right, not at all overpowering. I’m planning on taking this to my dinner group next month.
Sherry Gregory
May 15, 2019 at 1:19 pmDo you have a suggestion for a substitute for the spaghetti? We are trying to stay away from so much pasta and bread. Thank you.
Sherry Gregory
May 15, 2019 at 1:20 pmoops…found your suggestions above…have a great day.
Phyllis Bergst
May 7, 2019 at 4:07 pmI will be making this for my son’s birthday bbq next month. Of course I will have to do a test taste before. Tough assignment, but someone has to do it.
Oh, by the way I am still making and inhaling your Cranberry Butter recipe. Just hope I saved enough bags in my freezer to get me through to November.
Sue
May 7, 2019 at 8:43 pmA birthday bbq sounds great! I am so bummed, in all the holiday rush I forgot to save any cranberries :/
Jenn
May 5, 2019 at 7:35 amWe made this last summer and now it’s our family’s new favorite. Thanks for all your recipes using canned tuna!
JTempleton
March 20, 2019 at 1:34 pmI plan to try the salad, but will leave out the cayenne. I’m not a fan of spicey, but it sounds like it would be just as tasty without the spicey stuff.
Sue
March 20, 2019 at 1:39 pmI think you’re right 🙂
Gayle
January 31, 2019 at 1:48 pmHi, Quick question, do you use Seasoned or Unseasoned Rice Vinegar?
Thanks
Sue
January 31, 2019 at 2:16 pmI use unseasoned.
Genevieve
July 9, 2018 at 4:33 pmFor tonight’s Monday night cooking lesson, my daughter and I made this.. It was super easy and delicious! We added a third bag of cooked edamame and some pan fried chicken tenders. But we could have easily done without the chicken. It’s such a versatile noodle salad and a nice alternative to macaroni salad. It’s a great way to use up the summer basil growing in our garden.
Genevieve
July 9, 2018 at 4:36 pmOh, I almost forgot…I also used whole wheat spaghetti and it was excellent! Thank you for your wonderful ideas!
Sue
July 9, 2018 at 9:15 pmI forgot that I also love whole wheat spaghetti! I haven’t bought it in a while.
Bertha
June 24, 2018 at 3:20 pmThis salad is delicious, I uses white cabbage because that’s what I had and it’s amazing too.
Thanks for the great recipe, easy to make and a great hit at my granddaughters graduation as well. She is vegetarian so it was perfect.
Sue
June 24, 2018 at 3:21 pmThanks Bertha, I get a special pleasure out of it when one of my recipes is part of a special day, congratulations!
TofuMom
June 11, 2018 at 11:46 pmThis is such a hit in our family, that I was requested to make it for my daughter’s graduation party.
**For 100 people!**
It still turned out fantastic and I’ve shared this recipe with a TON of people, as a result!!
Sue
June 12, 2018 at 6:35 amalright!! That’s so great to hear, and congrats on the graduation ~ you’re a better mom than me, I never did anything near as grand for either one of my daughters 😉
Sarina
May 30, 2018 at 1:38 amYummy such a nice idea! I’m glad I found your blog and this recipe. I Just came back from my backpack tour/Thailand Rundreise (as we say it in germany :D) and I really miss the food from there. Now I have even a little piece of the country in my kitchen again. Greetings from germany! https://www.yolo-reisen.de/
Eve
May 29, 2018 at 3:51 pmKeeper! 🙂 I added broccoli slaw and about 1/3 c. extra dressing. The dressing is so so good, couldn’t resist. Thanks so much for this delicious recipe I will be using frequently.
Sue
May 29, 2018 at 4:04 pmYum, glad it’s a keeper 🙂
Karen (Back Road Journal)
May 23, 2018 at 8:43 amSue, thank you so much for recreating and sharing this recipe. I’ve pinned it under several categories. We have been getting lots of invitations to potlucks lately and I know this will be something different and a big hit. 😀
Vicki Bensinger
May 22, 2018 at 12:05 pmThis looks so good Sue. I especially love the sound of that peanut dressing. I think I could slather that on more than just this salad.
The Gourmet Goddess
May 21, 2018 at 9:13 amThis is definitely a keeper. I love the flavors you’ve combined and I’ll be making this sooner, rather than later. Thanks for another wonderful recipe!
Sue
May 21, 2018 at 10:50 amWe loved it ~ hope you do too!
Patricia
May 21, 2018 at 8:58 amThis sounds delicious, I’m going to try it soon! How many servings does this recipe make? Also, may I say that I have very good luck with your recipes, they are easy to follow and always turn out very well, so thank you!
Mary Ann | The Beach House Kitchen
May 21, 2018 at 8:08 amThat’s where I get lots of great ideas too Sue! This looks delicious. I’ll definitely be trying your version!
Jennifer @ Seasons and Suppers
May 21, 2018 at 6:27 amWow! What a great twist on a pasta salad! Loving the spicy Thai flavours 🙂
Chris Scheuer
May 21, 2018 at 4:56 amYum! What a great summer meal. And so pretty! It would be wonderful with some shredded rotisserie chicken too.
Sue
May 21, 2018 at 6:06 amShredded chicken would be soooo good in this, there’s nothing better than a main course salad in the summer 🙂
[email protected]'s Recipes
May 21, 2018 at 4:00 amWonderful! That Thai flavoured sauce is the killer!
Tricia @ Saving Room for Dessert
May 21, 2018 at 3:40 amI’ve been searching for a spicy Thai salad like this for years. Cannot wait to try your version! So pretty too 🙂
Sue
May 21, 2018 at 6:08 amI love authentic Thai salads, but the idea of doing it with spaghetti seems lighter and more refreshing than the original Asian recipes.