Thai Noodle Salad

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  • 10 ounces cellophane noodles
  • 1 cup unsalted peanuts
  • 4 tablespoons minced ginger
  • 1/2 teaspoon dried crushed red pepper, or to taste
  • 1/4 cup chopped fresh basil
  • 1/2 cup lime juice
  • 1/4 cup soy sauce
  • 1/4 cup sugar


Bring a pot of water to a boil. Meanwhile, in a large bowl, soak cellophane noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water until they are soft and clear (about 5 minutes). Drain well. Set noodles aside to cool.

In a food processor, combine peanuts, ginger, and hot pepper. Process until well mixed. In a large bowl, toss mixture with noodles and basil. Combine remaining ingredients. Stir until sugar is dissolved. Pour over salad and toss gently.

Garnish with chopped sweet red pepper and unsalted peanuts.

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