While the pasta is cooking, prepare the vegetables. In a large bowl, combine the shredded carrots, red bell pepper, cucumber, red onion, and cilantro.
Make the Dressing:
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, fish sauce, sriracha, minced garlic, and grated ginger. If the dressing is too thick, add water a tablespoon at a time until it reaches your desired consistency.
Combine:
Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables. Toss well to coat everything evenly.
Garnish:
Sprinkle chopped peanuts and fresh basil or mint over the top (if using).
Chill and Serve:
For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.
Enjoy this spicy Thai pasta salad as a flavorful side or a satisfying main dish. It’s sure to be a hit at any gathering!
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