Thai Noodles

Serves 6
Recipe By: Anna Pump
Published in: Summer On A Plate

1 lbs capellini
1/4 cup peanut oil
1/4 cup soy sauce
1/3 cup rice Vinegar
2 teaspoon toasted sesame oil
1 tablespoon sugar
1 teaspoon red pepper flakes
2 teaspoon ginger freshly minced
1 teaspoon garlic -- minced
1 tablespoon kosher salt
1 1/2 cup radicchio -- coarsely chopped
1/2 cup scallions -- chopped, white and green parts
1/3 cup cilantro -- finely chopped

Cook the capellini according to package directions, 7 or 8 minutes. Drain
and place in a large bowl. Place the peanut oil, soy sauce, vinegar,
sesame oil, sugar, pepper flakes ginger, garlic, and salt in a food
processor fitted with a steel blade and process for 30 seconds. Pour the
dressing over the noodles and mix thoroughly to coat all the pasta
strands. Add the radicchio, scallions, and cilantro. Mix just to blend.
Serve at room temperature. Yields 6 to 8 servings If you dislike cilantro
or if it is unavailable at your greengrocer or market, try other herbs in
its place such as flat leaf parsley or dill. Dill works really well with
this noodle dish and turns it into a perfect side with about any fish
coarse.

Recipe Notes We sell gallons of this fabulous salad all summer long at
Loaves and Fishes. I have no idea what makes this noodle dish Thai. A
customer gave it this name and it stuck.

http://www.terrypogue.com/Terry

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