Rice Noodle Salad with Salted Peanuts and Herbs

cooking.nytimes.com

Maunzette

subheading: For the Salad:

1 bunch radishes, thinly sliced

1 large carrot, grated

1½ tablespoons rice wine vinegar

2 teaspoons granulated sugar

Pinch of fine sea salt

8 ounces pad Thai rice noodles

subheading: For the Dressing:

3 tablespoons lime juice (from about 2 limes), plus more to taste

2 tablespoons grapeseed or other neutral oil

1½ tablespoons fish sauce

1 (1-inch) piece fresh ginger, peeled and finely grated

1 garlic clove, finely grated or mashed to a paste

1 to 2 bird’s-eye or serrano chiles, thinly sliced

subheading: For the Garnish:

1 cup thinly sliced cucumber, preferably Persian

Handful of lettuce leaves, torn if large

2 scallions, thinly sliced

Large handful of fresh, soft herbs, such as dill, mint and cilantro

½ cup roasted and salted peanuts, coarsely chopped

4 hard-boiled eggs (optional)

Directions at cooking.nytimes.com

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