RICE NOODLES WITH THAI BASIL, MINT AND PEANUTS

Rice Noodles With Thai Basil, Mint and Peanuts image

Provided by C G @Celestina9000

Number Of Ingredients 15

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1/4 cup(s) rice vinegar
1 tablespoon(s) sugar
3-4 - large shallots, peeled and thinly sliced
8 ounce(s) firm, dried rice noodles
1/4 cup(s) fresh lime juice
2 teaspoon(s) liquid coconut oil
1/2 teaspoon(s) red jalape~no or thai pepper
1/3 cup(s) fresh mint, chopped
1/3 cup(s) thai basil (although standard/sweet basil will work)
1/3 cup(s) fresh cilantro
1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 small firm red tomatoes, sliced or diced
4 - green onion, white and pale green parts only, thinly sliced
2-3 tablespoon(s) dry roasted peanuts
- salt & pepper, to taste

Steps:

In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the shallots and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
In a small non-reactive bowl, whisk together the lime juice, coconut oil and fresh minced red jalapeno/Thai pepper. Stir in the mint and Thai basil.
Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste. Garnish with the roasted peanuts.