Thai Pasta Salad
10 to 12 ounces vermicelli rice noodles
2 tomatoes, cut into small pieces
5 green onions, finely sliced
1 can miniature corn cobs, drained and chopped into bite-size pieces
1 to 2 cups snow peas, steamed and then “shocked” (placed in cold water immediately after steaming. This stops the cooking process.)
1 cup bean sprouts
1 cup fresh coriander, chopped
1 can cooked shrimp
A handful of chopped peanuts for garnish
1 cup fresh basil
1/4 cup dry-roasted peanuts
1 tablespoon olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon chili sauce (more if you like extra spicy sauces)
1 teaspoon brown sugar
The juice of two limes
3 cloves of garlic
Place noodles in a pot of boiling water. Push noodles down into boiling water; turn off heat and put a lid on the pot, allowing noodles to soften in hot water for 10 to 12 minutes. (Note: Vermicelli rice noodles don’t need to be cooked like other noodles. If they’re boiled, they will lose their consistency and flavor. Don’t overcook.)
While noodles are softening, place all the dressing ingredients in a food processor or blender and process until a paste-like dressing is formed.
Taste noodles to make sure they’re soft enough to eat. When ready, drain water from the noodles. Place drained noodles in a large mixing bowl. Add the bean sprouts while noodles are still hot and gently toss to mix.
Add the tomatoes, green onion, miniature corn cobs, shrimp and fresh coriander. Toss to mix. Next, add the dressing, tossing well to mix.
Taste the salad — if it’s not salty enough, add a little more soy sauce. If you need more spice, add a bit more chili sauce to taste. If it’s too salty, add more lime juice. Serve immediately.