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Categories:
rice vinegar sugar sweet onion rice noodles lime juice vegetable oil red pepper mint fresh Thai basil cucumber tomato green onions peanuts salt pepper
Viewed: 84 - Published at: 3 years agoIngredients
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 sweet onion, thinly sliced and separated into rings
- 8 ounces firm dried rice noodles
- 1/4 cup fresh lime juice
- 2 teaspoons vegetable oil
- 1/2 teaspoon dried red pepper flakes (I used a little bit of red jalapeno)
- 1/3 cup of fresh mint, chopped
- 1/3 cup fresh Thai basil or 1/3 cup fresh cilantro, chopped
- 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
- 1 -2 small fresh tomato (sliced or diced)
- 4 green onions, white and green parts, thinly sliced
- 2 tablespoons dry roasted salted peanuts
- salt, to taste
- pepper, to taste
Method
- 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.
