Rice Noodle Salad

[Susan in FL]

Rice Noodle Salad

Servings: 4 as a side

This was inspired by a recipe from Gourmet magazine. One of the changes was using sweet peanuts on top. It adds a special touch. Any peanuts, sweet or not, could be used; or, they could be eliminated to suit tastes or accomodate allergy.

• 7 fl oz rice noodles
  
• 1/4 c rice vinegar (not seasoned)
  
• 1 T sugar
  
• 1/4 c Thai fish sauce, or to taste
  
• 1 tsp finely chopped garlic
  
• 1 tsp finely chopped ginger
  
• 1 carrot, shredded
  
• 4 scallions, sliced diagonally
  
• 1 c loosely packed fresh cilantro, mint, and basil leaves
  
• 1/4 c butter toffee peanuts or other sweet peanuts, chopped
  

Soak noodles in hot water for 10 minutes. Drain in a colander, and then cook in a large pot of boiling water, uncovered, about 2 minutes. Drain in colander and rinse under cold water until cool. Drain well.

Mix vinegar, sugar, fish sauce, garlic, and ginger in a large bowl. Whisk until sugar is dissolved. Add the noodles, shredded carrot, scallions, and herbs, and toss to combine. To serve, garnish with chopped peanuts on top.

Keywords: Salad, Main Dish, Side, Vegetarian, Easy, Pasta, Lunch, Dinner, Thai, Vietnamese

( RG1361 )