1/2 pound rice noodles
2 scallions, finely shredded
2 ounces snow peas, finely shredded
2 ounces carrots, finely shredded
1/4 pound bean sprouts
2 tablespoon fresh lime juice
2 teaspoons chili oil
1 1/2 teaspoons light soy sauce
2 teaspoon sesame oil
1 tablesspon lemon juice
6 tablespoon coconut milk
1/2 teasppon salt
grated rind of 1 lime
1 teaspoon fish sauce
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoon finely chopped cilantro
1 1/2 tablespoons finely chopped fresh ginger
4 tablespoons finely chopped fresh basil
3 tablespoon roasted peanuts, coarsely chopped
Bring a large saucepan of water to boil, remove from heat, and add rice noodles. Let stand for 15 minutes, then drain and immerse in cold water until needed.
Bring a pan of water to the boil and blanch sprouts, scallions, snow peas, and carrots for 1 minute. Immerse immediately in cold water, drain, and set aside.
Combine all ingredients for dressing. DRain noodles well and toss with dressing and the vegetables. Garnish with peanuts and serve within 3 hours.
from Asianvegetarianfeast (Hom).