Recipe information
Total Time
15 min
Yield
Makes 4 side-dish servings
Ingredients
4
oz thin rice noodles
1
/4 cup rice vinegar (not seasoned)
1
tablespoon sugar
1
tablespoon Asian fish sauce
1
/4 teaspoon salt
1
carrot, coarsely shredded
2
scallions, thinly sliced crosswise
1
cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1
/4 cup chopped unsalted dry-roasted peanuts
Need to make a substitution?
Preparation
Step 1
Soak noodles in hot water 10 minutes, then drain in a large sieve.
Step 2
Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
Step 3
Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.