Thai Noodle Salad

• 1 (8-oz.) package vermicelli
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce*
• 1 tablespoon honey
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon salt
• 2 carrots, grated
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup finely shredded cabbage
• 1/4 cup chopped fresh mint
• 1/4 cup chopped dry-roasted peanuts

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
4. * Soy sauce may be substituted for fish sauce.

vermicelli, fresh cilantro, garlic, pepper, lime juice, fish sauce, honey, sesame oil, salt, carrots, cucumber, cabbage, fresh mint, peanuts

Taken from www.myrecipes.com/recipe/thai-noodle-salad (may not work)