Thai Noodle Salad

Ingredients

Serves 6

1/2 pound shrimp, peeled and deveined (no

tails)

8 oz spaghetti noodles (dry)

1 large carrot, cut into thin strips

2 cups broccoli, cut into small florets

1 red bell pepper, seeded and cut into fine

strips

4 oz snow peas, trimmed and halved

4 oz bean sprouts

4 oz can water chestnuts, drained and thinly

sliced

lime wedges; 0.5 cup roasted peanuts, coarsely chopped; and fresh cilantro leaves, to garnish

For the dressing:

3 tbsp coarsley torn fresh basil

5 tbsp coarsely chopped fresh mint

1 cup coconut milk

2 tbsp dark sesame oil

1 tbsp grated fresh ginger root

2 garlic cloves, finely chopped

juice of 1 lime

2 scallions, finely chopped

salt and cayenne pepper

The Addition Of Coconut Milk And Sesame Oil Gives An Unusual Nutty Flavor To The Dressing For This Colorful Noodle Salad

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