Thai Cold Noodle Salad

Instructions

1. Prepare the noodles
   Place the rice noodles in a large bowl and cover with boiling water. Let soak according to package directions (usually 5-8 minutes) until tender but not mushy. Drain and rinse under cold water to stop the cooking process and cool them down. Drain well and set aside.
2. Make the dressing
   In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, brown sugar, minced garlic, and chopped chilies until the sugar dissolves. Taste and adjust the seasoning if needed – it should be a balance of sour, sweet, salty, and spicy.
3. Prepare the vegetables
   In a large mixing bowl, combine the sliced cucumber, julienned bell pepper, shredded carrots, and sliced red onion. Toss gently to mix the vegetables evenly.
4. Combine the salad
   Add the cooled noodles to the bowl with the vegetables. Pour the dressing over the salad and toss well to combine, ensuring everything is coated with the dressing. Let the salad sit for about 5 minutes to allow the flavors to meld.
5. Add herbs and garnish
   Just before serving, add the chopped cilantro and mint leaves to the salad and toss gently. Transfer to a serving platter or individual plates and sprinkle with crushed peanuts for garnish.
6. Serve chilled
   For best flavor, serve the salad chilled or at room temperature. The salad can be made up to 2 hours ahead and kept refrigerated, though add the herbs and peanuts just before serving to maintain freshness and crunch.