Rice Noodle Salad With Salted Peanuts and Herbs

Name: Rice Noodle Salad With Salted Peanuts and Herbs
Total time: 25 min
Ingredients: 1 bunch radishes, thinly sliced; 1 large carrot, grated; 1 1/2 tablespoons rice wine vinegar; 2 teaspoons granulated sugar; Pinch of fine sea salt; 8 ounces pad Thai rice noodles; 3 tablespoons lime juice (from about 2 limes), plus more to taste; 2 tablespoons grapeseed or other neutral oil; 1 1/2 tablespoons fish sauce; 1 (1-inch) piece fresh ginger, peeled and finely grated; 1 garlic clove, finely grated or mashed to a paste; 1 to 2 bird’s-eye or serrano chiles, thinly sliced; 1 cup thinly sliced cucumber, preferably Persian; Handful of lettuce leaves, torn if large; 2 scallions, thinly sliced; Large handful of fresh, soft herbs, such as dill, mint and cilantro; 1/2 cup roasted and salted peanuts, coarsely chopped; 4 hard-boiled eggs (optional)

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Total: 25 minutes

Servings: 4

Cost: $12.40 /serving

Author : Melissa Clark

carrot cucumber fish sauce

Rice Noodle Salad With Salted Peanuts and Herbs

Instructions

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Step 1

In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.

Step 2

Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.

Step 3

In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.

Step 4

Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

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