Lotsa Pasta's Thai Rice Noodle Salad

• 1 lb rice stick noodles, Asian rice noodle or 1 lb any thin Asian rice noodles
• 5 garlic cloves, minced
• 34 cup peanut butter
• 14 cup brown sugar
• 1 tablespoon chili sauce
• 14 cup pickled ginger
• 2 teaspoons rice wine vinegar
• 13 cup water
• 13 cup fish sauce
• 12 cup sesame oil
• 1 cup shredded cabbage
• 1 carrot, grated
• 7 ounces baby corn, drained
• 1 bunch green onion, chopped
• 12 cup peanuts

1. Cook noodles in boiling water for about 1 minute.
2. Pour into a colander; rinse under very cold tap water and set aside to cool slightly.
3. (Don't let them sit too long; they will stick together.)
4. In a food processor or electric blender, pulse together garlic, peanut butter, brown sugar, chili sauce, pickled ginger and rice wine vinegar.
5. Start processor again, and drizzle in water, fish sauce and sesame oil.
6. (If using a blender, you may want to add liquid a little at a time, in 3 or 4 splashes, so you can keep the lid on while it's blending.)
7. When well-mixed, pour over noodles.
8. Stir in cabbage, carrot, corn, green onions and peanuts.

rice, garlic, peanut butter, brown sugar, chili sauce, ginger, rice wine vinegar, water, fish sauce, sesame oil, cabbage, carrot, baby corn, green onion, peanuts

Taken from www.food.com/recipe/lotsa-pastas-thai-rice-noodle-salad-480328 (may not work)