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Ginger Peanut Pasta Salad (pareve)

8 oz. corkscrew macaroni or fine noodles
20 fresh pea pods (tips and stems removed)
1 small cucumber (quartered lengthwise and sliced)
2 medium carrots (cut into long thin strips)
1 medium yellow and/or green sweet pepper (cut into thin strips)
3/4 cup thinly sliced radishes (optional)
1/2 cup bias-sliced green onions
3 Tablespoon snipped fresh cilantro
1 recipe Ginger Salad dressing (below)
1/3 cup chopped peanuts or honey roasted peanuts

Ginger Salad Dressing Ingredients:

1/4 cup salad oil
3 Tablespoon rice vinegar
2 Tablespoon sugar
2 Tablespoon soy sauce
1 teaspoon grated ginger root
several dashes hot pepper sauce

Cook pasta according to package directions. During last 30 seconds, add the pea pods. Rinse with cold water and drain. In a large bowl combine the pasta and the cucumber, carrots, peppers, radish, green onion, and cilantro. Add Ginger Salad dressing and toss gently to coat. Cover and chill for 2-8 hours. To serve, toss salad and sprinkle the top with peanuts.

For dressing: Combine ingredients in a jar. Cover and shake. Can chill up to 3 days.