Thai Pasta Salad

Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again!
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
•1/2 to 3/4 package (10-12 oz.) vermicelli rice noodles ("rice stick")
•2 tomatoes, cut into small slices
•5 green onions, sliced finely
•1 can miniature corn cobs, drained and chopped into bite-size pieces
•1-2 cups snow peas, steamed and then "shocked" (place in cold water immediately after steaming)
•1 cup bean sprouts
•1 cup fresh coriander, roughly chopped
•1 can cooked shrimp / Or for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
•GARNISH: 1 handful each of fresh basil, fresh coriander, and chopped peanuts
•DRESSING:
•1 cup fresh basil
•1/4 cup dry-roasted peanuts, unsalted
•1 Tbsp. olive oil
•1 tsp. sesame oil
•2 Tbsp. fish sauce or vegetarian fish sauce (if unavailable, substitute soy sauce)
•5 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
•1 fresh red chilli, de-seeded, OR 1 tsp. chilli sauce (or more if you prefer it extra spicy)
•1 tsp. brown sugar
•juice of 2 limes
•3 cloves garlic
Preparation:
1.Place noodles in a pot of boiling water. Using a wooden spoon, "push" noodles down into the pot until they are covered by the water. Turn off heat and place a lid on the pot, allowing the noodles to soften in the hot water for 10-15 minutes. Cooking Tip: vermicelli rice noodles do not need to be cooked like other noodles. If they are boiled, they will lose their consistency and flavor.
2.While noodles are softening, place all the dressing ingredients in a food processor. Process well to form a paste-like dressing. Set aside.
3.Taste test the noodles to make sure they are soft enough to eat. (If too chewy, allow to sit a little while longer). When ready, drain remaining water from the noodles. Tip noodles into a large mixing bowl.
4.Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles is enough to lightly cook the sprouts).
5.Add to the mixing bowl the tomates, green onion, corn cobs, shrimp or tofu, and fresh coriander. Toss to mix. Tip: If you're having trouble combining the noodles with the other ingredients (because the noodles are too long and tangled), cut the noodles several times with a large pair of clean scissors.
6.Now add the dressing, tossing well to incorporate.
7.Taste test the noodle salad. If not salty enough, add more fish sauce (or soy sauce). If not spicy enough, add more chilli sauce. If too salty, add a little more lime juice.
8.Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime and additional Thai chilli sauce on the side.
9.Note: this dish tastes best when eaten fresh, as the noodles tend to dry out when left in the refrigerator for long periods.