This is a knock-off of an Epicurious recipe. We usually serve it with cedar-plank salmon.
Asian-style Noodle Salad
For the dressing:
1/3 cup fish sauce
3 T. lime juice
¼ cup sugar
2 cloves garlic, minced or pressed
2 t. chili-garlic sauce (the kind with the rooster on the jar, available in the Asian section of most supermarkets)
For the salad:
¾ pound pasta (I use whole-wheat spaghetti, but you can use anything)
4 cups chopped raw vegetables (see NOTE, below)
½ cup chopped roasted peanuts
½ cup chopped basil
¼ cup chopped mint
1. Cook the pasta. While it cooks, mix the dressing ingredients together. When the pasta is done, run it under cold water until it’s cool enough to handle, and then drain it well and toss it with the dressing. Let that sit while you chop the vegetables, peanuts, and herbs for the salad.
2. Just before serving, toss the noodles with the salad ingredients.
NOTE: For the vegetables, I use red peppers, snow peas, and cucumbers, chopped into matchsticks, with some thin scallion slices thrown in. You can also use grated carrot, or bean sprouts. Or anything else that strikes your fancy. I recommend, though, that you do chop them small, or they won’t incorporate with the pasta.