Thai Noodles with Chili Ginger Dressing

I LOVE Thai food and could eat it a couple of times a week.  However, it CAN be somewhat high in oil and sugar when commercially prepared.

Wanting a taste of Thai on this meatless Monday, this was my cold lunch - and it was SO good.  The dressing actually makes enough for one large or two single serving noodle salads.

To assemble - fill a single serving sized bowl with cold cooked linguini or rice noodles.

Top with a large handful of assorted:
carrots
snap peas
celery
red pepper
cilantro
a pinch or two of peanuts
lime for drizzling.

Then top with a wonderful ginger chili dressing (do in your food processor to incorporate the red pepper flakes into an emulsion, if you wish).

Chili Ginger Salad Dressing

1/4 vegetable oil
2 Tablespoons rice vinegar
1/4 tsp. fresh grated ginger
1/4 tsp. dried chili pepper flakes
1 tsp. honey or Agave Nectar (natural sweetener)
1 tsp. Spring water
1/4 tsp. salt
black pepper to taste (optional)