Rice Stick And Buddha Vegetable Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1/3 cup fish sauce
• 1/4 cup rice vinegar, unseasoned or
• 1/4 cup juice fresh lime juice
• 1 tablespoon sesame oil
• 3 finely minced garlic cloves
• 2 tablespoons sugar
• 1/2 teaspoon red pepper flakes
• 1/2 lb medium width rice stick noodles
• 1 large carrot, peeled and cut into matchsticks
• 1 cup snow peas
• 1 cup bean sprouts
• 1/2 english cucumber, cut into matchstick size pieces
• 4 green onions, diagonally sliced
• 12 marinated tofu, squares
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/2 cup fresh thai basil
• 2 tablespoons peanuts, toasted and chopped

Recipe

• 1 cook rice noodles as directed on package. rinse in collander until cool and drain.
• 2 blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
• 3 combine noodles, veggies, tofu, and herbs in a large bowl.
• 4 whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
• 5 drizzle over salad and gently toss to coat.
• 6 sprinkle with peanuts.