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Thai Peanut Pasta Salad 🥗

Cast Iron Keto
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4.50 from 4 votes

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Get ready for a taste adventure with our Thai Peanut Pasta Salad. This keto-friendly dish combines low-carb pasta with crunchy cabbage, green onions, cucumber, and bell pepper. The highlight is our homemade Satay sauce that blends creamy peanut butter with tangy rice wine vinegar and a hint of spice. Grab your fork and get set for a memorable flavor journey!

Thai Peanut Pasta Salad in a black bowl
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Preparation and cooking overview

Preparing our peanut butter pasta salad is straightforward and quick. You'll start by cooking the Kaizen pasta as directed on the package. After that, it's just a matter of mixing the cooked pasta with crunchy vegetables and crushed peanuts. The final touch is drizzling our Satay sauce over the top. In just about 30 minutes, you'll have a tasty keto-friendly salad ready to enjoy.

Chef's note

Want to make this keto pasta salad even more refreshing? Try adding julienned zucchini or diced bell peppers for an extra punch. These lively ingredients not only enhance the texture but also add a depth of flavor to the salad. Feel free to play around with different vegetables and flavors to make this dish truly your own.

  • Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 8 Servings

For more inspiration check out our Salad recipe.

🥗 Ingredients for this Thai peanut pasta salad recipe

Here's a list of ingredients you need for this Thai salad:

Pasta salad

  • 1 package Kaizen pasta (cooked according to package directions and drained)
  • 1 cup of chopped cabbage
  • ¼ cup of sliced green onions
  • 1 small carrot, diced
  • 1 English cucumber, diced
  • ½ a red bell pepper, diced
  • ¼ cup of crushed peanuts or other nut of choice (Trader Joe's Thai Almonds work great!)
  • 2-3 Thai chilies, minced
  • A handful of cilantro, minced
  • A handful of Thai basil, minced

Satay sauce

  • ½ cup of peanut butter 
  • 2 tablespoons of tamari
  • 2 tablespoons of water
  • 2 tablespoons of powdered Swerve
  • 1 tablespoon of Sambal Oelek
  • 1 tablespoon of rice wine vinegar
  • Sea salt, to taste

Ingredient substitutions

Can't find an ingredient or prefer something else? Consider these handy swaps:

  • Cabbage: Swap with Brussels sprouts or kale. They maintain a similar crunch and are a great source of fiber.
  • Green onions: Chives or shallots are a great alternative. Both offer a comparable taste, with chives offering a softer onion-like flavor and shallots bringing a milder, sweeter taste.
  • Cucumber: Opt for celery stalks. They contribute a similar refreshing crunch.
  • Sambal Oelek: Replace this Indonesian chili paste with red curry paste. Both pack a spicy punch.
  • Tamari: If you don't have tamari, any gluten-free soy sauce, like coconut aminos, can work.
  • Rice wine vinegar: Try white wine vinegar; it's similarly acidic and works well as a substitute.
  • Peanut butter: If you're not a fan of peanut butter or have allergies, you can opt for other keto-friendly alternatives like almond butter or cashew butter.

Additional ingredients

Consider these optional add-ins to enhance the salad's depth of flavor:

  • Avocado: Enhance the creaminess and incorporate healthy fats by adding slices or cubes of avocado.
  • Shredded chicken or shrimp: Boost the protein content by tossing in some seasoned shredded chicken or shrimp. 
  • Cherry tomatoes: Add halved cherry tomatoes for a tangy freshness that offsets the rich peanut sauce.
  • Bean sprouts: These provide a mild, refreshing crunch that boosts both texture and nutrition.
  • Red onion: Thinly sliced red onion adds a hint of sharpness that can heighten the overall flavor.

Cooking tools required

To make this Thai Peanut Pasta Salad recipe, you'll need the following tools:

  • Large pot
  • Saucepan
  • Knife
  • Cutting board
  • Colander or strainer
  • Whisk or spatula
  • Measuring cups and spoons
  • Large bowl

Tools substitute options

  • Large pot: If you don't have a large pot, a deep frying pan or Dutch oven can work too. They just need to be big enough to let the pasta cook without cramming.
  • Colander: No colander? Use a strainer instead or hold the lid partially covering the opening to keep the pasta from falling out.

How to make Thai Peanut Pasta Salad: step-by-step guide

Cooking methods

  • Boiling
  • Simmering

Preparation steps

  1. Gather the ingredients.
  2. Chop the vegetables.
  3. Mince the Thai chilies, Thai basil, and cilantro.

Cooking instructions

  1. Start by boiling water in a large pot and add a pinch of salt.
  2. Add the pasta to the boiling water and cook according to the instructions on the package.
  3. Once the pasta is cooked, drain it and rinse with cool water. 
  4. Take a large bowl and add the cooked pasta, chopped cabbage, sliced green onions, diced carrots, diced cucumber, diced red bell pepper, and crushed peanuts. Stir everything together so it's well mixed.
  5. Now, add in the minced Thai chilies, Thai basil, and cilantro. Give everything another good stir.
  6. Time to make the sauce: In a saucepan, add peanut butter, tamari, water, powdered Swerve, Sambal Oelek, rice wine vinegar, and a pinch of sea salt. Warm this mixture over medium heat until the sauce starts to thicken. This usually takes around 3 to 5 minutes. Once done, turn off the heat.
  7. Pour your homemade Satay sauce all over the salad. Make sure to toss the salad well so that every ingredient gets a good coating of the sauce.
  8. Lastly, cover the salad and pop it in the fridge until you're ready to serve. This allows the flavors to meld together.
Thai Peanut Pasta Salad

Chef's pro tip

Be mindful not to use too much Satay sauce on your salad. While the sauce adds a tasty kick, too much can make your salad heavy and hide the taste of the other ingredients. Start with a small amount of sauce, then mix and taste the salad. You can add more sauce if needed. But remember, it's tough to take away sauce once it's mixed in.

What to serve with the Thai peanut pasta salad?

Boost your meal with these keto-friendly dishes that pair well with our low carb pasta salad:

  • Baked salmon: Enjoy our flavorful pasta salad alongside a tender Keto Glazed Salmon. It's a protein-rich, deeply satisfying meal.
  • Chicken skewers: Add a smoky touch to your dining table with our Keto Chicken Teriyaki Skewers, deliciously charred to perfection. 
  • Cauliflower rice: Balance out the rich, nutty flavors of the pasta salad with our light and fluffy Mashed Cauliflower. 
  • Grilled Flank Steak: Fancy a meaty feast? Pair our pasta salad with a Keto Pepper Steak. 

How to make it healthier

You can make this recipe even healthier by following these tips:

  • Reduced-sodium tamari: Choose reduced-sodium tamari or low-sodium soy sauce as a substitute for regular tamari.
  • Natural peanut butter: Look for natural peanut butter that contains only peanuts and possibly a pinch of salt, with no added sugars or oils.
  • Increase vegetable ratio: Increase the proportion of vegetables in the recipe by adding more cabbage, bell peppers, and other colorful veggies.

Time-saving tips

  • Multi-task: While the pasta is cooking, you can start preparing the Satay sauce simultaneously. This way, you can maximize your kitchen time and reduce the cooking duration.
  • Pre-cut ingredients: Purchase pre-cut vegetables like cabbage, carrots, and bell peppers from the grocery store. This eliminates the need for chopping and saves you valuable prep time.
  • Make a double batch: If you have the option, consider making a larger batch of the salad. Enjoy it as a meal and store the leftovers in the refrigerator for quick and convenient lunch.

What can I prepare ahead of time?

  • Make the Satay sauce in advance: Prepare the Satay sauce ahead of time and store it in a jar or airtight container in the refrigerator. 
  • Cook pasta in advance: If you're short on time, cook the pasta and store it in the refrigerator. Rinse the cooked pasta with cool water and toss it with oil to prevent sticking.

Storage and reheating instructions

Storage tips

  • Refrigeration: Once the salad has cooled to room temperature, place it in an airtight container and store it in the refrigerator. Enjoy your chilled salad within a week for the best taste and texture.
  • Freezing: While this salad can be frozen for up to six months, the texture of the veggies may alter slightly once thawed. For optimal results, freeze the salad without the dressing.

Reheating best practices

Though our Thai peanut pasta salad is ideally savored fresh and cold, if you have frozen leftovers, here's how to warm them up:

  • Microwave: Transfer a portion of the salad into a microwave-friendly dish and cover it. Use medium power to heat the salad for 1-2 minutes, stirring after each 30-60 second interval until thoroughly warmed.
  • Oven: Set your oven to preheat at 350°F (180°C). Place the salad in an oven-safe dish and cover it with foil. Allow it to bake for 10-15 minutes or until it's heated to your preference.

Recipe wrap-up and conclusion

And there you have it! With these simple steps, you can bring a taste of Thailand right into your kitchen. Our Thai Peanut Pasta Salad is more than just a meal—it's a colorful symphony of flavors and textures.

So why wait? Gather your ingredients and start creating this delicious dish. Once you experience its unique taste, this salad might just become your new go-to recipe!

Frequently asked questions

Absolutely! Thai salads are packed with fresh vegetables, herbs, and lean proteins. They are generally low in calories and packed with nutrients. However, it's important to be mindful of the dressings and sauces used, as they can add sugar and sodium.

The calorie content of a Thai peanut salad can vary depending on the specific ingredients and portion size. However, on average, a Thai peanut salad ranges from 300 to 500 calories per serving. You can customize the calorie count to fit your dietary goals by using wholesome ingredients and controlling portion sizes.

Absolutely! This salad can be prepared in advance, making it a convenient meal-prepping or entertaining option. Just store the salad and dressing separately in airtight containers in the refrigerator. When you're ready to serve, toss the salad with the dressing and enjoy!

Certainly! You can adjust the level of spiciness to suit your taste preferences. If you prefer milder heat, reduce the number of Thai chilies or omit them altogether. On the other hand, if you enjoy a fiery kick, feel free to add more Thai chilies or even sprinkle some crushed red pepper flakes for an extra punch of heat.

Absolutely! This salad can be enhanced by adding protein sources such as grilled chicken, shrimp, tofu, or even cooked and cooled shrimp. Simply prepare your preferred protein separately and add it to the salad when assembling. It's a fantastic way to make Thai pasta salad more substantial and satisfying.

📖 Recipe

Thai Peanut Pasta Salad in a black bowl

Thai Peanut Pasta Salad

This Thai Peanut Pasta Salad is a great low-carb side dish that's packed full of crunchy vegetables, tender low-carb noodles, and a deliciously creamy peanut satay dressing.
4.50 from 4 votes
Print Rate Pin Recipe
Course: Salad, Side Dish
Cuisine: Asian
Keyword: 30-minute
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: 208kcal

Ingredients

  • 1 package Kaizen pasta cooked according to package directions and drained
  • 1 cup chopped cabbage
  • ¼ cup sliced green onions
  • 1 small carrot diced
  • 1 English cucumber diced
  • ½ red bell pepper diced
  • ¼ cup crushed peanuts or another nut
  • 2-3 Thai chilies minced
  • Handful cilantro minced
  • Handful of Thai basil minced

Satay Sauce:

  • ½ cup peanut butter use sunflower butter as an alternative to peanuts
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 2 tablespoons powdered Swerve
  • 1 tablespoon Sambal Oelek
  • 1 tablespoon rice wine vinegar
  • Sea salt to taste
US Customary - Metric

Instructions

  • Start by boiling water in a large pot and add a pinch of salt.
  • Add the pasta to the boiling water and cook according to the instructions on the package.
  • Once the pasta is cooked, drain it and rinse with cool water. 
  • Take a large bowl and add the cooked pasta, chopped cabbage, sliced green onions, diced carrots, diced cucumber, diced red bell pepper, and crushed peanuts. Stir everything together so it's well mixed.
  • Add in the minced Thai chilies, Thai basil, and cilantro. Give everything another good stir.
  • Time to make the sauce: In a saucepan, add peanut butter, tamari, water, powdered Swerve, Sambal Oelek, rice wine vinegar, and a pinch of sea salt. Warm this mixture over medium heat until the sauce starts to thicken. This usually takes around 3 to 5 minutes. Once done, turn off the heat.
  • Pour your homemade Satay sauce all over the salad. Make sure to toss the salad well so that every ingredient gets a good coating of the sauce.
  • Cover the salad and pop it in the fridge until you're ready to serve. This allows the flavors to meld together.

Nutrition

Nutrition Facts
Thai Peanut Pasta Salad
Amount Per Serving
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 312mg14%
Potassium 463mg13%
Carbohydrates 19g6%
Fiber 11g46%
Sugar 4g4%
Protein 16g32%
Vitamin A 1766IU35%
Vitamin C 31mg38%
Calcium 24mg2%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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4.50 from 4 votes (4 ratings without comment)

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