RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS

Rice Noodle Salad With Salted Peanuts and Herbs image

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 18

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
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
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)

Steps:

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.