Veggie Thai Noodle Salad

Veggie Thai Noodle Salad

1 package of vermicelli, broken in half (or spaghetti noodles work just fine)

1 medium carrot, shredded

1 cucumber, sliced and quartered

1 cup of largely chopped bell peppers pieces

1/3 cup green onions

1/4 cup of fresh cilantro

1/2 cup Thai peanut Sauce (it might be labeled as a stir fry or dipping sauce. I used Thai Kitchen Peanut Satay from Food Lion)

1) Cook Noodles as directed on package. Drain in colander; rinse with cold water until cold. Drain well.

2) In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.

Find more great ideas for the weekend at Grocery Cart Challenge or Vanderbilt Wife