Spicy Thai and Shrimp Pasta


For the Dressing:
3/4 cup rice vinegar
1/2 cup Sweet Chili Jam
1/4 cup tamari
3 Tablespoons hot sesame oil
1 teaspoon peeled, grated fresh ginger root
1 teaspoon salt

For the pasta:
12 ounces straight cut rice noodles, cooked al dente, drained and rinsed with cold water
1 pound medium to large shrimp, cooked, peeled and deveined
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/2 yellow bell pepper, cored, seeded and julienned
1/2 red bell pepper, cored, seeded and julienned
1 cup snap peas, trimmed, cut in half and blanched
1 cup Napa cabbage, very thinly sliced
1 cup fresh baby spinach leaves, chopped
1 cup asparagus, trimmed, cut into 1-inch pieces and blanched
1 cup cherry tomatoes, cut in half
1/4 cup peanuts, toasted and chopped

For the dressing- Whisk to combine vinegar, sweet chili jam, tamari, sesame oil, ginger root, and salt.
In a large bowl, combine noodles, shrimp, green onions, cilantro, bell peppers, snap peas, cabbage, spinach, asparagus and tomatoes. Toss with enough dressing to coat and garnish with peanuts. Serve cold or room temperature.