Spicy Lime Vinaigrette:
1/4 cup (125 mL) fresh lime juice
1/4 cup (125 mL)rice vinegar
1/4 cup (125 mL) sugar
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) minced garlic
1/2 teaspoon (2 mL) crushed red pepper flakes
1/2 teaspoon (2 mL) salt
1 pkg Thai Kitchen® Stir-Fry Rice Noodles
1 medium cucumber, halved lengthwise, seeded and thinly sliced
1 cup (250 mL)shredded carrots
1/4 cup (50 mL) chopped fresh Thai basil
1/4 cup (50mL) chopped fresh cilantro
1/2 cup (125 mL) thin red onion slices
FOR the Vinaigrette, mix all ingredients in medium bowl. Set aside.
BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Place noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently. Cover.
REFRIGERATE at least 1 hour to blend flavors.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
Nutrition Information Per Serving: 189 Calories, Fat 1g, Protein 3g, Carbohydrates 42g, Cholesterol 1mg, Sodium 451mg, Fiber 1g