Vietnamese Rice Noodle Salad

• 4 oz thin rice noodles
• 1/4 cup rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1 tablespoon Asian fish sauce
• 1/4 teaspoon salt
• 1 carrot, coarsely shredded
• 2 scallions, thinly sliced crosswise
• 1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
• 1/4 cup chopped unsalted dry-roasted peanuts

1. Soak noodles in hot water 10 minutes, then drain in a large sieve.
2. Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
3. Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

thin rice noodles, rice vinegar, sugar, fish sauce, salt, carrot, scallions, cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/vietnamese-rice-noodle-salad-232173 (may not work)