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!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🥗 Ingredients for this Thai peanut pasta salad recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Thai Peanut Pasta Salad: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with the Thai peanut pasta salad?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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.
🥗 Ingredients for this Thai peanut pasta salad recipe
Here's a list of ingredients you need for this Thai salad:
Pasta salad
Satay sauce
Ingredient substitutions
Can't find an ingredient or prefer something else? Consider these handy swaps:
Additional ingredients
Consider these optional add-ins to enhance the salad's depth of flavor:
Cooking tools required
To make this Thai Peanut Pasta Salad recipe, you'll need the following tools:
Tools substitute options
How to make Thai Peanut Pasta Salad: step-by-step guide
Cooking methods
Preparation steps
- Gather the ingredients.
- Chop the vegetables.
- Mince the Thai chilies, Thai basil, and cilantro.
Cooking 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.
- Now, 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.
- Lastly, cover the salad and pop it in the fridge until you're ready to serve. This allows the flavors to meld together.

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:
How to make it healthier
You can make this recipe even healthier by following these tips:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
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:
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
📖 Recipe

Thai Peanut Pasta Salad
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
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.
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