This vibrant Thai pasta salad combines fresh vegetables and a zesty dressing for a refreshing dish perfect for any occasion.
Ingredients
2 tablespoons sesame oil
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 teaspoon chili-garlic sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
8 ounces pasta
1 cup peas
1 cup carrots
1 medium bell pepper
1/2 cup green onions
1/4 cup cilantro
1/4 cup peanuts
to taste red pepper flakes
as needed lime wedges
Method
In a small bowl, combine sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar. Whisk until the mixture is smooth and well combined, then set aside.
Fill a large pot with lightly salted water and bring it to a boil. Add the pasta and cook for 10 to 12 minutes, stirring occasionally until it reaches al dente. Drain the pasta and rinse it under cold running water before returning it to the pot.
Drizzle the prepared dressing over the pasta and toss gently to ensure it's evenly coated. Then, incorporate the peas, carrots, bell pepper, green onions, cilantro, peanuts, and a dash of red pepper flakes. Stir until everything is well mixed.
Serve the salad at room temperature garnished with lime wedges, or for a cooler option, chill it in the refrigerator before serving.
