Recipes from the Grapevine Cottage

Recipes --> Salads --> Thai Pasta Salad

Thai Pasta Salad

This pasta salad makes a great accompaniment to Asian dishes such as our Korean Beef Tacos — and it’s pretty darned good by itself, too!


6 tablespoons creamy peanut butter
1/4 cup white wine
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/4 cup honey
2 teaspoons garlic chili paste
1 tablespoon Sriracha sauce
juice of 1 lime
5 ounces julienned carrots, blanched
1 can of bean sprouts
8 ounces angel hair pasta
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro


Cook pasta in a pot of boiling salted water until just al dente (we used spaghetti). Drain pasta. Combine first ten ingredients in a blender and blend until smooth. Combine with carrots, bean sprouts and pasta, pour dressing over. Let chill for at least 2 hours. Garnish with peanuts and cilantro and serve.