thai-pasta-salad-with-shrimp-and-vegetables A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
• 1 cup small cooked shrimp, thawed and drained if frozen
• 1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
• 1 tomato, cut into small pieces
• 1 red or green chili, de-seeded and thinly sliced
• 1 red and 1 green bell pepper, de-seeded and cut into strips
• 3 spring (green) onions, sliced
• 1 cup fresh coriander/cilantro, lightly chopped
• 1/2 cup fresh basil, lightly chopped
• 1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
• SALAD DRESSING:
• 1/3 cup lime juice (about 2 limes, juiced)
• 4 Tbsp. fish sauce (available at Asian/Chinese stores)
• 2 Tbsp. soy sauce
• 2-3 tsp. sugar (adjust to taste)
• 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)