Thai Noodle Salad with Sweet Chili Dressing
A veggie-packed salad with salty peanuts, lots of herbs, and a delicious honey-lime-chili dressing. Include whatever is at the farmer's market: 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.
Servings: 6
Ingredients
Dressing
- 2 tbsp fish sauce
- 1 ½ tbsp vegetable oil
- 1 ½ tbsp unseasoned rice vinegar
- ½ lime juiced
- 1 tbsp honey
- 2 large cloves garlic
- 1 tsp chili flakes
- 1 ½ tsp kosher salt
Salad
- ½ 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
- ⅓ cup roasted salted peanuts, chopped
Instructions
- 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.