Thai Noodle Salad

This is a quick and easy salad to make on a hot summer day. It's popular with everyone (well, everyone who doesn't have a peanut allergy). It's easy to make, and if the noodles absorb the water and it seems a bit dry, just add a bit more water and lime juice in equal proportions. It would not be too shabby if you added chicken or shrimp.

Thai Noodle Salad
small packet (375 g) spaghetti noodles
2 bunches packed spinach leaves, cut in strips
1 red pepper, cut in thin strips
1/4 cup chopped fresh coriander or cilantro
 
Dressing:
1/4 cup peanut butter
3 tbsp minced ginger root
1/4 - 1/3 cup lime or lemon juice
1/4 - 1/3 cup water
2 tbsp low sodium soy sauce
1 tbsp granulated sugar (optional)
1 tbsp vegetable oil
1 tsp sesame oil.
 
Prepare noodles according to package instructions. Drain and rinse under cold
running water; drain again.
 
In a salad bowl, toss noodles with spinach and red pepper.

 
In food processor, process dressing ingredients. 

Pour dressing over noodle mixture and toss.