Rice Stick and Buddha Vegetable Salad

• 13 cup fish sauce
• 14 cup rice vinegar, unseasoned or
• 14 cup juice fresh lime juice
• 1 tablespoon sesame oil
• 3 finely minced garlic cloves
• 2 tablespoons sugar
• 12 teaspoon red pepper flakes
• 12 lb medium width rice stick noodles
• 1 large carrot, peeled and cut into matchsticks
• 1 cup snow peas
• 1 cup bean sprouts
• 12 English cucumber, cut into matchstick size pieces
• 4 green onions, diagonally sliced
• 12 marinated tofu, squares
• 12 cup fresh mint leaves
• 12 cup fresh cilantro
• 12 cup fresh Thai basil
• 2 tablespoons peanuts, toasted and chopped

1. Cook rice noodles as directed on package.
2. Rinse in collander until cool and drain.
3. Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
4. Combine noodles, veggies, tofu, and herbs in a large bowl.
5. Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
6. Drizzle over salad and gently toss to coat.
7. Sprinkle with peanuts.

fish sauce, rice vinegar, lime juice, sesame oil, garlic, sugar, red pepper, width rice, carrot, snow peas, bean sprouts, cucumber, green onions, mint, fresh cilantro, fresh thai basil, peanuts

Taken from www.food.com/recipe/rice-stick-and-buddha-vegetable-salad-504241 (may not work)