Ingredients:
10 – 12 oz. (400-450 g) fresh Asian-style noodles (available in most supermarket deli sections), OR fettucini-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, thinly sliced
1 red or green chili, de-seeded and thinly sliced
1 can baby corn, cut into 1-2 inch lengths
1 red bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced

Preparation:
Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very “zing-y” at this point because of the lime juice – it will taste milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
Stir the dressing once more and pour over. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
Now add the noodles and toss again (note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles). Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 5 days, and makes great workday lunches!). Serve right out of the bowl, or lift and place onto a serving platter or individual bowls. Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For those who like it extra spicy, Thai chili sauce can be served on the side.

 Ingredients:
Smashed garlic – 2 tablespoon/ 30 ml.
Oil – 3 tablespoon/ 45 ml.
Smashed chilies – 3-5.
Salted bean paste – 1 teaspoon/ 5 ml.
Oyster sauce – 1 tablespoon/ 15 ml.
Water spinach – 20 stems.
Water – 1 tablespoon/ 15 ml.

Preperation 
Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.

Heat your wok to high, throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.