500 g. Spaghetti (17.63 oz. call it 1 lb.)
2 c. fine julienne of carrot

Thai Noodle Dressing:
3/4 c. olive oil
1/3 c. nam pla (fish sauce)
2 T. Ketjaks Manis (sweet Indonesian soya sauce) or add molasses to regular soya
juice of 2 limes
6-8 red chilies, julienned
1/2 c. each of finely minced fresh mint, basil and coriander

Cook the pasta in a large pot of boiling, salted water until al dente. Drain and refresh under cold water. Drain again. Whisk together the Thai noodle dressing ingredients and toss through the pasta with the julienne of carrot. Salad can be kept several days in the refrigerator, but serve at room temperature.

Thai Noodle Salad recipe is published in our March, 1990 Menu Minder.