Rice Noodle Salad With Salted Peanuts and Herbs

For the Salad

1 bunch radishes, thinly sliced
1 large carrot, grated
1 1/2 tablespoons rice wine vinegar
2 teaspoons granulated sugar
Pinch of fine sea salt
8 ounces pad Thai rice noodles

For the Dressing

3 tablespoons lime juice (from about 2 limes), plus more to taste
2 tablespoons grapeseed or other neutral oil
1 1/2 tablespoons fish sauce
1 (1-inch) piece fresh ginger, peeled and finely grated
1 garlic clove, finely grated or mashed to a paste
1 to 2 bird’s-eye or serrano chiles, thinly sliced

For the Garnish

1 cup thinly sliced cucumber, preferably Persian
Handful of lettuce leaves, torn if large
2 scallions, thinly sliced
Large handful of fresh, soft herbs, such as dill, mint and cilantro
1/2 cup roasted and salted peanuts, coarsely chopped
4 hard-boiled eggs (optional)

In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.

Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.

In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.

Pile 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.

Leave a comment