The second Thai theme recipe which Minoo shared in the South Arm Multicultural Community Kitchen is a cold pasta noodle.

This Peanut Noodle Pasta Salad is great for potluck. It is a vegetarian pasta salad with a lot of fresh and raw vegetables.

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons Sriracha
• 1/4 cup water
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 box whole grain linguine (or any pasta you desired)
• 1 cup matchsticks carrots
• 2 cups matchsticks cucumbers
• 1 red pepper, thinly sliced
• 1 green or yellow pepper, thinly sliced
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Source: this recipe is adapted from Tasty recipes

Instructions

Toast peanuts in a dry pan until lightly brown. Let cool. Place into a ziplog bag and crush the peanuts into large pieces.

Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box.

Drain and run cooked pasta under cold water to cool.

Wash, slice and chop all the vegetables.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic and brown sugar.

Combine pasta with sliced vegetables.

Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped cilantro and peanuts.