Pasta can be served hot or cold.
3.5 oz rice noodles
Large handful fresh cilantro
2 garlic cloves, minced
1/4 cup lime juice
1 Tbsp tamari or soy sauce
1 Tbsp honey
1 1/2 tsp sesame oil
1/4 tsp salt
1 Tbsp olive oil
20 baby carrots, halved lengthwise
1 cup finely shredded cabbage
1/2 cucumber, cut into matchsticks
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts
1 tsp red pepper powder (to taste)
Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
Saute carrots and cabbage in olive oil over medium heat until carrots soften slightly and everything is hot.
Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
Toss together all ingredients and serve immediately. Adjust pepper powder to desired heat.
Adapted from Southern Living, October 2006.