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       Title: Thai Noodle Salad
  Categories: pasta, side dish
       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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