Cold Thai noodle salad

Ingredients for 12 servings:

• 500g fusilli
• 120 g peanut butter
• 120 ml peanut oil
• 80 ml soy sauce
• 80 ml rice vinegar
• 2 tbsp fish sauce
• 2 tbsp chili sauce, Asian (Sriracha)
• 2 tbsp sesame oil
• 1 tbsp sugar
• 1 tsp pepper, freshly ground, white
• 2 cloves garlic, pressed
• 1 cucumber(s), pitted and diced
• 1 bell pepper(s), red, diced
• 240 g mung bean sprouts
• 240 g sugar snap peas
• 1 bunch of spring onions
• 2 tbsp sesame seeds
• 60 g coriander greens, chopped, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cook the pasta al dente, drain, and cool under cold running water. Combine all dressing ingredients. Combine the pasta, two-thirds of the dressing, and the vegetables (only half of the spring onions) in a large bowl and toss to combine. Refrigerate for at least two hours. Mix in the remaining dressing before serving. Sprinkle the remaining spring onions, sesame seeds, and cilantro, if desired, over the salad.