Thai Beef Pasta Salad Recipe
Thai Beef Pasta Salad Recipe photo by Taste of Home

Thai Beef Pasta Salad Recipe

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A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. —Alma Winberry, Great Falls, Montana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 8 ounces uncooked spaghetti
  • 1/2 cup rice vinegar
  • 1/3 cup peanut oil or canola oil
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon sugar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 1 small sweet red pepper, thinly sliced
  • 4 green onions, chopped
  • 1 pound deli roast beef, cut into strips
  • 2 tablespoons chopped salted peanuts, optional

Nutritional Facts

1 serving (calculated without peanuts) equals 365 calories, 16 g fat (2 g saturated fat), 42 mg cholesterol, 909 mg sodium, 36 g carbohydrate, 2 g fiber, 21 g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
  2. Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
  3. In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.
Originally published as Thai Beef Salad in Taste of Home October/November 2009, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 20, 2012

"Made recipe exactly as written to start with...While I love vinegar, I found the amount called for to be way too overpowering and had to add tons of peanut butter, honey and sesame oil to tone it down. Also used (and recommend) Asian noodles rather than spaghetti. Overall, I liked the concept and might make it again with a lot less vinegar!"

Reviewed Sep. 20, 2012

"This is the second time this week I have made this salad, and this is definately a keeper. I did not use sugar, but used agave syrup. I also added a few drops of sesame oil and cilantro to the dressing. I had a pineapple and some home grown cherry tomatoes so I added those to the salad as well."

Reviewed Sep. 19, 2012

"Excellent recipe! Just added a few drops of sesame oil, and served with a Thai rice noodle. Thanks!"

Reviewed Sep. 18, 2012

"As already mentioned a bit of Sesame Oil really brings something to the party. Personally, I prefer an Oriental type noodle."

Reviewed Sep. 18, 2012

"Love, love, love this salad!!!!!!!! I like to saute strips of seasoned tender beef & serve hot on the cold salad."

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