Thai-Style Vegetable Rice Noodles

• 4 ounces uncooked flat rice noodles (pad Thai noodles)
• 1 cup thinly sliced radishes
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh basil
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon Thai fish sauce
• 2 tablespoons peanut oil
• 1 1/2 tablespoons grated peeled fresh ginger
• 6 garlic cloves, sliced
• 2 Thai chiles, finely chopped
• 1 pound snow peas, trimmed
• 3/4 teaspoon kosher salt
• 1/2 cup chopped unsalted, dry-roasted peanuts

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
2. Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.

rice noodles, radishes, green onions, fresh basil, fresh cilantro, fresh mint, lime juice, fish sauce, peanut oil, ginger, garlic, chiles, snow peas, kosher salt, peanuts

Taken from www.myrecipes.com/recipe/thai-style-vegetable-rice-noodles (may not work)