Recipe - Thai Noodle Salad

8 ounce Chinese rice noodles
2 cup Spinach leaves; packed
1 Red pepper; in thin strips
One fourth cup Cilantro; chopped

THAI DRESSING
One fourth cup Unsalted peanuts
3 tablespoon Ginger; minced
One fourth cup Lemon or lime juice
One fourth cup Water
2 tablespoon Soy sauce
1 tablespoon Sugar
1 tablespoon Vegetable oil
1 teaspoon Sesame oil
One fourth teaspoon 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
Posted to MMRecipes Digest V4 #232 by Bonnie & Tim Annis
accmplce@mail.on.rogers.wave.ca on 02 S, ep 1997