Title: Thai Noodle Salad
Categories: Ethnic Entree Pasta
Yield: 6 Servings

8	oz	Chinese rice noodles
2	c	Spinach leaves; packed
1		Red pepper; in thin strips
1/4	c	Cilantro; chopped
THAI DRESSING
1/4	c	Unsalted peanuts
3	tb	Ginger; minced
1/4	c	Lemon or lime juice
1/4	c	Water
2	tb	Soy sauce
1	tb	Sugar
1	tb	Vegetable oil
1	ts	Sesame oil
1/4	ts	Hot pepper flakes

Prepare noodles according to package directions or cook in boiling water for 3 minutes or until tender. Drain and rinse under cold running water; drain again.

In a salad bowl, toss noodles with spinach and red pepper.

Thai Dressing: In food processor or blender, process peanuts and ginger until finely chopped. Add lemon juice, water, soy sauce, sugar, vegetable and sesame oils and hot pepper flakes; process to mix.

Pour dressing over noodle mixture; toss to mix. Sprinkle with chopped cilantro.

Fat: 6g Fibre: 2g

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