Spicy Thai Spaghetti Salad

Spicy Thai Spaghetti Salad in glass bowl

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!

Spicy Thai Spaghetti Salad in glass bowl

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.

Ingredients for Spicy Thai Spaghetti Salad in a bowl

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.

overhead photo of spicy Thai spaghetti salad in a glass bowl

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.

A spicy Thai spaghetti salad in a glass bowl with cilantro leaves

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.

Toassing a spicy Thai spaghetti salad

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 ~

Serving up spicy Thai spaghetti salad with tongs

tips for making Thai spaghetti salad ~

  • For best texture, shred your carrots in your food processor fitted with the shredding blade. A box grater can make wet and mushy shreds.

  • 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.

  • 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


Ingredients for Spicy Thai Spaghetti Salad in a bowl
3.76 from 497 votes

Spicy Thai Spaghetti Salad

This yummy Spicy Thai Spaghetti Salad is an delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop.  This easy summer side salad recipe will be your go to for barbecues this season!
Course lunch, Salad, Side Dish
Cuisine Thai/American
Prep Time 15 minutes
Total Time 15 minutes
Yield 10 servings
Calories 189kcal
Author Sue Moran


  • 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


  • 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


  • 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.


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.


Calories: 189kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 59mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2291IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 29, 2021 at 6:42 am

    4 stars
    I’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.

  • Reply
    Sheila Noftall
    March 14, 2021 at 5:54 pm

    4 stars

  • Reply
    December 12, 2020 at 5:29 am

    4 stars
    I 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.

  • Reply
    October 9, 2020 at 6:13 pm

    Can I substitute almonds and almond butter for the peanuts and peanut butter?

    • Reply
      October 9, 2020 at 6:20 pm

      Yes, you could. It won’t have quite the same authentic flavor profile, but it will work for sure.

  • Reply
    Nilha Pearce
    September 17, 2020 at 5:41 am

    5 stars
    I 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.

    • Reply
      September 17, 2020 at 5:46 am

      You sound like a resourceful cook Nilha ~ hope those hurricanes die down soon!

  • Reply
    September 6, 2020 at 6:04 am

    5 stars
    Amazing! 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!!

  • Reply
    July 11, 2020 at 7:00 pm

    3 stars
    This 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.

  • Reply
    Jenn Nix
    July 8, 2020 at 9:53 am

    5 stars
    This was very tasty! Added shrimp and shaved brussel sprouts – perfect!

  • Reply
    July 5, 2020 at 11:13 am

    5 stars
    Hey, 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.

  • Reply
    July 4, 2020 at 10:42 am

    4 stars
    This 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.

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