Cold Thai Pasta Salad - cooking recipe

Ingredients

12 ounces linguine
1 lb small cooked shrimp, tails and shells removed
1 cup bean sprouts
1 red pepper, thinly sliced
1/2 English cucumber, thinly sliced
2 green onions, sliced
1/4 cup chopped of fresh mint
1/4 cup chopped fresh coriander (optional)
Thai Dressing
1/4 cup fish sauce
1/4 cup seasoned rice vinegar
1 tablespoon granulated sugar
2 garlic cloves, minced
1 tablespoon lime juice
1/4 teaspoon asian chili paste

Preparation

Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
Drain and rinse under cold water and drain well. Place in large bowl.
Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
To make Thai Dressing:
In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
Pour over linguine, shrimp and vegetables and toss well to coat.
Let stand 10 minutes before serving.