Rice Noodle Salad With Salted Peanuts and Herbs
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.
- Serves: 4 persons
- 1bunch radishes, thinly sliced
- 1large carrot, grated
- 1 ½tablespoons rice wine vinegar
- 2teaspoons granulated sugar
- Pinch of fine sea salt
- 8ounces pad Thai rice noodles
- 3tablespoons lime juice (from about 2 limes), plus more to taste
- 2tablespoons grapeseed or other neutral oil
- 1 ½tablespoons fish sauce
- 1(1-inch) piece fresh ginger, peeled and finely grated
- 1garlic clove, finely grated or mashed to a paste
- 1to 2 bird’s-eye or serrano chiles, thinly sliced
- 1cup thinly sliced cucumber, preferably Persian
- Handful of lettuce leaves, torn if large
- 2scallions, thinly sliced
- Large handful of fresh, soft herbs, such as dill, mint and cilantro
- ½cup roasted and salted peanuts, coarsely chopped
- 4hard-boiled eggs (optional)
Step 1In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
Step 2Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
Step 3In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
Step 4Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.