Peanut Noodle Pasta Salad

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.


  • 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


IMG_7039Toast peanuts in a dry pan until lightly brown.

Let cool.

Place into a ziplog bag and crush the peanuts into large pieces.

IMG_7035Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box.
IMG_7044Drain and run cooked pasta under cold water to cool.
IMG_7032Wash, slice and chop all the vegetables.
IMG_7042In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic and brown sugar.
IMG_7053Combine pasta with sliced vegetables.
IMG_7059Pour 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.

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