Ingredients

for the dressing...
1/4 cup fish sauce
1/4 cup unseasoned rice vinegar
2 tablespoons lime juice
3 tablespoons sugar
1/2 teaspoon crushed red pepper flakes (or to taste)
3 cloves garlic, minced
8 scallions, finely chopped

for the salad...
16 ounces rice stick noodles
2 carrots, finely julienned
1 cucumber, seeded and finely julienned
3/4 cup cilantro, chopped
1/2 cup mint or basil, chopped
1/2 cup roasted peanuts, finely chopped

Cooking Instructions

To a small bowl, add the fish sauce, rice vinegar, lime juice, sugar, pepper flakes, garlic and scallions. Whisk until the sugar is dissolved and then set aside.

Soak the noodles in hot water to cover for 15 minutes. Drain. Bring a large (4-quart) pot of salted water to a boil. Cook the noodles in the boiling water, uncovered, until just tender (about 1 minute.) Drain and rinse under cold water to prevent further cooking. Drain thoroughly, shaking the noodles in the colander to remove all excess water. Transfer to a large bowl and combine with the carrots, cucumber and herbs. Drizzle the dressing over the noodles and toss well. Garnish with the chopped peanuts.

Makes 6 servings

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recipe courtesy of elliemay.com