Dinner Tonight: Vietnamese Rice Noodle Salad Recipe

• 4 ounces thin rice noodles
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon Asian fish sauce
• 1/4 teaspoon salt
• 1 carrot, peeled and shredded
• 2 scallions, thinly sliced crosswise
• 1 cup of mixed herbs (cilantro, mint, basil), torn and chopped
• 1/4 cup chopped unsalted dry-roasted peanuts

1. Bring a large pot of water to a boil. When boiling, turn off the heat, dump in the rice noodles, and let soak for 10 minutes.
2. Meanwhile, in a large bowl whisk together the vinegar, sugar, fish sauce, and salt until dissolved. Then add the carrot, scallions, herbs, and peanuts. Stir until combined.
3. When the noodles have soaked for 10 minutes, immediately drain in a colander. Rinse under cold water for a few minutes until very cool. Let drain for a few minutes, then pat with a towel to dry.
4. Add the noodles to the large bowl. Season with salt if needed, and serve.

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

Taken from www.seriouseats.com/recipes/2008/08/vietnamese-rice-noodle-salad-recipe.html (may not work)