Vietnamese Rice Noodle Salad

Categories: Salad- cooked

Ingredients

• 8 oz. dried rice noodles (pad Thai/ linguine width)
• Handful mixed fresh herbs, such as basil, cilantro and mint
• 6 to 8 oz. cooked meat such as roasted turkey or rotisserie chicken
• 2 oz. shredded/ matchstick cut carrot
• 2 cups shredded cabbage, preferably napa
• 4 oz. sliced cucumber

Directions

1. For the salad: Lay a clean dish towel on the counter. Bring a pot of water to a boil over high heat. Add the noodles and wait for 2minute before stirring to separate them. Cook for about 3 minutes; the noodles need to be tender but not mushy. Drain, then immediately dump the noodles onto the towel, separating them from each other.
2. Meanwhile, make the dressing: Squeeze the juice of the limes- enough to yield 3 Tbsp.- into a small bowl, along with the fish sauce, brown sugar (to taste), water (as needed) and crushed red pepper flakes.
3. Coarsely chop or tear the herb leaves. Tear the turkey into bite-size pieces and arrange on a platter, along with the herbs, carrot, cabbage and cucumber. Arrange the noodles on the platter, drizzle with a few spoonfuls of the dressing.
4. Coarsely chop the peanuts, then scatter them over the salad components.
5. Seat the bowl of dressing in ot alongside the platter. let everyone at the table help themselves.

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