Veggielicious Thai Salad with Cellophane Noodles

Serves 3

Ingredients::
2 packages MOMO'S VEGGIELICIOUS SLICES, thinly sliced
3 ounces cellophane noodles 
1/2 cup carrot, finely grated
1 cucumber, peeled, seeded and chopped

Dressing:
2 large garlic cloves
1/4 tsp. salt
1/2 tsp. sugar
1/8 cup soy sauce
1/4 cup fresh lime juice
1/2 tsp. peanut butter
1/2 tsp. dried hot red pepper flakes
1/8 cup vegetable oil
1/4 cup coarsely crushed roasted peanuts, or to taste

Directions:
1. In a large heatproof bowl pour boiling water to cover over the noodles then stand for 8 minutes. Drain the noodles and arrange on a platter or divide them among 3 plates. In a bowl combine the VEGGIELICIOUS SLICES, the carrot and the cucumber.

2. To make the dressing, mash the garlic to a paste and mince with the salt. In a blender, blend together the soy sauce, lime juice, sugar, peanut butter, red pepper and garlic paste. With the motor running, add the oil in a stream to the blend. Emulsify the dressing.

3. Pour half the dressing over the VEGGIELICIOUS SLICES mixture, toss the salad well, and arrange it in the centre of the noodles. The salad may be made 1 day in advance and kept covered and chilled. Just before serving top the salad with peanuts. Serve the remaining dressing separately. Serve the salad at room temperature or chilled.