Thai Noodle and Vegetable Salad

 Thai Noodle and Vegetable Salad

8 ounces dried rice noodles (rice vermicelli) soaked in warm water for 20 minutes, drained

1 teaspoon Asian sesame oil

1/2 cup fresh bean sprouts

1/2 cucumber, cut lengthwise in half, seeded, and cut into 2-inch julienne

1 carrot, cut into 2-inch long julienne

1/4 cup chopped green onions

1/4 cup chopped fresh coriander (cilantro) or mint

1 to 3 red chillies, seeded and minced, or 1/2 to 1 teaspoon red pepper flakes

1 clove garlic minced

2 tablespoons rice vinegar

3 tablespoons fresh lime juice

2 tablespooons fish sauce, or to taste (optional)

2 tablespoons sugar

2 to 3 tablespoons chopped unsalted dry-roasted peanuts

Bring water to al boil.  Add noodles and stir to separate.  When the water returns to a boil, cook until tender to the bite, 1 to 2 minutes.  Drain.  Toss with the sesame oil.

Toss the bean spouts, cucumber, carrot, green onion, and half the fresh coriander into the noodles.  Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl.  Add to the vegetables and toss to combine.  Garnish with the remaining coriander.  Sprinkle peanuts over the top.  Serve.

4 servings

~Pacific Light Cooking, Ruth Law~