Spicy Thai Noodles Recipe | Dr. McDougall

Ingredients

• 12-14 Ounces Rice noodles (broken in half)
• 1 Batch Spicy Thai Dressing
• 1 1/2 Cups Mung bean sprouts
• 1 1/2 Cups Shredded carrots
• 1 Cup Napa cabbage, shredded
• 7 Ounces Baked seasoned tofu, thinly sliced (optional)
• Chopped cilantro
• 1/2 Cup Lime juice
• 1 Cup Sweet chili sauce
• 1/4 Cup Rice vinegar
• 2 Tbsp Soy sauce
• 2 Tbsp Cold water
• 1/2 Bunch Cilantro, chopped
• 1 Tbsp Garlic, minced
• 2 Tbsp Ginger, minced