Thai Noodle Salad

photo: www.myrecipes.com

Thai Noodle Salad


Ingredients:

• 1 (8-oz.) package vermicelli
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce*
• 1 tablespoon honey
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon salt
• 2 carrots, grated
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup finely shredded cabbage
• 1/4 cup chopped fresh mint
• 1/4 cup chopped dry-roasted peanuts

Instructions:

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
* Soy sauce may be substituted for fish sauce.

Heidi Kinsella, Wilmington, Delaware, Southern Living
OCTOBER 2006

original recipe: http://www.myrecipes.com/recipe/thai-noodle-salad-10000001536746/