Thai Carrot Noodle Salad

• 8 ounces, weight (or Half Of A 16 Oz Package - The Average Size I've Seen) Rice Vermicelli Noodles
• 1 whole Large Shallot, Thinly Sliced
• 1 whole Large Jalapeno, De-seeded And Thinly Sliced
• 1 whole Thai Red Chili, De-seeded And Finely Chopped
• 3 Tablespoons Fish Sauce
• 2 teaspoons Sugar
• 1 Tablespoon Rice Wine Vinegar
• 2 whole Limes, Juiced
• 3 whole Large Carrots, Peeled And Thinly Grated Or Julienned - I Slice Mine With A Vegetable Peeler
• 1/2 cups Dry-roasted, Unsalted Peanuts
• 1/2 cups Cilantro, Roughly Chopped
• 1/2 cups Green Onions, Chopped

1. Start 8 cups of water on to boil. Place dry noodles in a large heat-proof bowl. When the water comes to a rolling boil, take off heat and pour over noodles. Allow them to soak for 5-7 minutes or until tender but not mushy. Once they're tender, drain thoroughly. Return to a large bowl and allow to cool. You'll mix the rest of the salad together in that bowl.
2. In a small bowl, combine sliced shallots, jalapeno, red chili, fish sauce, sugar, rice wine vinegar, and lime juice. You can also make this in a small container with a lid-it makes it really easy to shake the dressing and combine all the bits.
3. Once the noodles have cooled, you're ready to mix it all together. In the large mixing bowl, combine the carrots and peanuts in with the noodles. Drizzle dressing over noodle mixture and combine thoroughly so ingredients are distributed through the noodles. Add cilantro and green onion and toss again. You can serve this immediately but it tastes best if it's allowed to sit for at least 30 minutes.

weight, shallot, red chili, fish sauce, sugar, rice, whole limes, carrots, peanuts, cilantro, green onions

Taken from tastykitchen.com/recipes/salads/thai-carrot-noodle-salad/ (may not work)