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Thai Noodle Salad with Sweet Chili Dressing

Prep Time 10 mins
Cook Time 10 mins
Servings 6



  • 2 tbsp fish sauce
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 tbsp unseasoned rice vinegar
  • 1/2 lime juiced
  • 1 tbsp honey
  • 2 large cloves garlic
  • 1 tsp chili flakes
  • 1 1/2 tsp kosher salt


  • 1/2 lb snap peas trimmed (or 1/2 to 1 lb of any market veggies, like blanched broccoli, zucchini or green beans, ribboned raw kale or other greens, shredded carrot, cucumber, brussels sprouts, cabbage or kohlrabi, thinly sliced radishes - basically anything).
  • 1 250- gram package rice stick noodles
  • 1 cup cilantro coarsely chopped
  • 1 cup mint coarsely chopped
  • 1 shallot minced
  • 1/3 cup roasted salted peanuts, chopped


  • Whisk together all ingredients for dressing.
  • Prepare an ice bath by filling a large bowl with ice and water.
  • Bring a large pot of water to a boil and salt it well. Blanch the snap peas (and/or any other tougher veggies you're not shredding) for a few minutes until crisp-tender then use a small colander, slotted spoon or tongs to remove them (keeping the boiling water) and plunge the veggies into an ice bath to cool quickly.
  • Add the rice noodles to the boiling water and cook according to package directions, or until just tender (about 5 minutes for the brand I use). Plunge them in the ice bath, too.
  • Drain noodles and vegetables by dumping them into a big colander and picking out and discarding any remaining ice cubes.  Transfer to a large bowl and toss with herbs, shallot and dressing to coat. Top with peanuts.  Serve chilled or room temperature.