Thai Pork Salad With Chili Dressing

• 2 ounces uncooked bean threads (cellophane noodles)
• 2 cups shredded napa (Chinese) cabbage
• 1 1/2 cups thinly sliced seeded cucumber
• 1 cup thinly sliced red bell pepper strips
• 3/4 cup finely shredded carrot
• 1/2 cup thinly sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1/4 cup finely chopped fresh mint
• 1 serrano chile, seeded and finely chopped
• 1/4 cup finely chopped green onions
• 3 tablespoons fresh lime juice
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon roasted peanut oil
• 1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
• 1/4 teaspoon salt

1. Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

bean threads, cabbage, cucumber, red bell pepper, carrot, red onion, fresh basil, fresh mint, serrano chile, green onions, lime juice, rice vinegar, sugar, fish sauce, peanut oil, red chili, salt

Taken from www.myrecipes.com/recipe/thai-pork-salad-with-chili-dressing (may not work)