Vietnamese noodle salad with vegetables, fresh herbs & peanuts

Photo from familystylefood.com

Cooked chicken or shrimp or baked tofu can be added to this dish for extra protein.

For the salad:

1 lb. rice noodles

4 cups thinly sliced or grated vegetables- cucumbers, carrots, cabbage, etc.

1/2 cup chopped fresh herbs: basil, mint and/or cilantro

1/4 cup sliced scallions, to garnish

1/4 cup roasted, salted peanuts, chopped, to garnish

For the sauce:

2 tablespoons fresh lime juice

2 tablespoons soy sauce or fish sauce

1 tablespoon sugar, honey or maple syrup

2 tablespoons hot water

2 cloves garlic, minced or pressed

1 small hot chili pepper, minced or sliced, optional

Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water.  In a small bowl, whisk together the hot water and the sugar, then whisk in remaining sauce ingredients.  Pour the sauce over the noodles and stir to combine.  In 4 bowls, divide the noodles, top with the vegetables and herbs, and garnish with the peanuts and scallions.  Serve with lime wedges, additional soy or fish sauce and sriracha.  Serves 4.