As the name would suggest, this spicy peanut pasta salad is spicy and peanutty (and delicious!) It is so tasty and we have this meal quite often. It is very easy to prepare and keeps in the fridge for a couple of days. We normally get a couple of meals out of it.
Just cook the pasta, prep the veg, whisk together the sauce, and throw it all together. I normally use spaghetti for this but any pasta will do and when I made the pictured meal I used penne as it was all I had at the time.
You could easily make this recipe gluten free by ensuring you use a gluten free soy sauce and a gluten free pasta. I like to use corn pasta when I am doing gluten free.
Please rate and comment if you try this recipe. I would love to see what you think. Thanks 🙂
Vegan, easy to make, great to keep in the fridge for a quick lunch or dinner.
- 240 mL (1/2 cup) peanut butter
- 120 mL (1/4 cup) soy sauce
- 120 mL (1/4 cup) water
- 1 Tbsp rice vinegar
- 1/2 lime, juiced
- 1 Tbsp sesame oil
- 2 Tbsp Sriracha
- 2 Tbsp ginger, minced
- 4 cloves garlic, pressed
- 2 Tbsp maple syrup
- 2 carrots, finely sliced
- 2 cucumbers, spiralised
- 2 bell peppers, finely sliced
- 8 small spring onions, sliced
- 500 g pasta
Cook pasta according to packet instructions.
Whisk together sauce ingredients.
- Optional - top with chopped nuts or cilantro.
- Optional - stir in sesame seeds.