Thai Noodles

Its been so hot and humid my way, I really haven't felt like turning the oven on. My AC died a few days ago. The repairman arrived yesterday(4 hours late smelling of beer), only to inform me that he had to order a part and that it would take another 3 days. After hearing this devastating news, I chose not offer him one of the heath bar brownies that he was staring at on my center island. So now I sit waiting for the AC man to return, and yes FYI he did have some major plumber butt going on. It was not a pretty sight. Anyway..I decided to make Anna Pump's Thai Noodle salad. Just in case the name doesn't ring a bell, Ina Garten claims that all her inspiration comes from Anna Pump. Anna tends to use simple fresh ingredients that pack a punch. She shares that this is one of her most popular salads, I now understand why as its delicious and perfect for a hot summer night. I made it about 6am before the real heat kicked in. For dinner we enjoyed it with leftover grilled chicken and fresh fruit. By the way, the AC guy came for dinner....not.

• 1 pound of capellini
• 1/4 cup peanut oil
• 1/4 cup soy sauce
• 1/3 cup rice vinegar (I used red wine vinegar it was fine)
• 2 Tbs toasted sesame oil
• 1 Tbs sugar
• 1 ts red pepper flakes
• 2 ts fresh minced ginger
• 1 1/2 ts garlic
• 1 Tbs kosher salt
• 1 cup chopped radicchio
• 1/2 cup chopped scallions
• 1/3 cup chopped cilantro

Cook capellini for about 8 minutes, drain and place in large bowl. Pour oil, soy sauce, vinegar, sesame oil and sugar into food processor. Add ginger garlic and salt, process for 30 seconds.

Pour dressing over noodles, and mix well. Add radicchio, scallions and cilantro. Mix to blend, serve at room temp.