Thai Noodle Salad with Sweet Chili Dressing

Ingredients

Thai Noodle Salad

• 6 oz rice vermicelli noodles (170 g)
• 1/2 each red and yellow bell peppers, thinly sliced
• 2 oz snow peas, trimmed and thinly sliced (60 g)
• 1 cup bean sprouts (250 ml)
• 2 green onions, white and tender green parts, thinly sliced
• 3 tbsp chopped fresh coriander, divided (45 ml)
• Sweet Chili Dressing (recipe follows)
• Kosher or sea salt
• 1/4 cup  toasted peanuts, chopped (60 ml)
• 1 lime, cut into wedges

Sweet Chili Dressing

• 2 tbsp sweet chili sauce (30 ml)
• 2 tbsp fresh lime juice (30 ml)
• 1/2 tsp chopped fresh ginger (2 ml)
• 1/2 clove garlic, chopped
• 1/4 cup vegetable oil (60 ml)