Active Time

　　15 min

　　Total Time

　　15 min

　　

Ingredients

Makes 4 side-dish servings

　　4 oz thin rice noodles

　　1/4 cup rice vinegar (not seasoned)

　　1 tablespoon sugar

　　1 tablespoon Asian fish sauce

　　1/4 teaspoon salt

　　1 carrot, coarsely shredded

　　2 scallions, thinly sliced crosswise

　　1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large

　　1/4 cup chopped unsalted dry-roasted peanuts

　　

Step 1

Soak noodles in hot water 10 minutes, then drain in a large sieve.

　　

Step 2

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

　　

Step 3

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.