Rice Noodles With Thai Basil, Mint and Peanuts

Recipe by COOKGIRl
READY IN: 4hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings 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 bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). 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.
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