Thai Noodle Salad

from Cheryl Meng

Dressing:
1 cup canola oil ¾ cup seasoned rice vinegar
¼ cup soy sauce ¼ cup peanut butter
1 tablespoon ground ginger 2 tablespoons sugar
Salt/pepper to taste 1 teaspoon red pepper flakes
2-3 cloves garlic

Blend with hand blender until smooth.

1 16 oz. package skinny spaghetti, cooked, rinsed, and drained
1 bunch basil, chopped
1 bunch cilantro, chopped
1 sweet onion, sliced finely
1 sweet red pepper, chopped
2 cups cherry or grape tomatoes
1 small can sliced water chestnuts
½ cup sesame seeds
Blanched fresh snow peas or asparagus
Salad shrimp or prawns

Toss altogether with dressing. Serve immediately.