Thai Salad(Serves 4 To 5)

• 1/2 lb. angel hair pasta
• 1/3 c. (total) Joyce Chen hot oil, sesame oil and cooking oil combination
• 1 lb. fresh pea pods, cleaned
• 4 scallions, chopped
• 2 to 3 tsp. fresh cilantro or coriander
• 1 Tbsp. fresh ginger root, chopped
• 1 large clove garlic, chopped
• 1/3 c. rice wine vinegar
• 1/4 c. soy sauce
• 1 tsp. sugar
• salt and pepper to taste
• 1/2 c. chopped peanuts (garnish)

1. Cook pasta as directed, drain well and mix with oil combination.
2. Chill.
3. Blanch pea pods 2 to 3 minutes; drain and chill.
4. Place scallions, cilantro (or coriander), ginger root, garlic, rice wine vinegar, soy sauce, sugar, salt and pepper in blender and blend well until liquified.
5. Pour over chilled pasta and gently mix.
6. Gently toss in whole (or slivered) pea pods. Save a few for garnish if you like.
7. Also, garnish with chopped nuts!
8. You may add 1/2 to 1 pound cooked shrimp, chicken or beef if you like.

angel hair pasta, joyce, fresh pea pods, scallions, fresh cilantro, fresh ginger root, clove garlic, rice wine vinegar, soy sauce, sugar, salt, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597157 (may not work)