Image credit: The New York Times

This entry is intended to be my first for Wiggly Wednesdays. Oh well, better late than never. I chanced upon this healthy concoction through the NY Times website. Can’t wait to try it out soon:
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
For the dressing:
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 …read more