Thai Spicy Noodle Salad (Modern)

• 180 g Rice noodles
• 2 medium Lime, firm and juicy
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar
• 1 tbsp Light soy sauce
• 2 tsp Toasted sesame oil
• 1 clove Garlic
• 1 small Red chili pepper
• ½ Cucumber, firm
• 1 large Carrot
• 20 g Fresh coriander, leaves and tender stems
• 40 g Roasted peanuts

1. Cook the rice noodles in a large pot of just-boiled water until tender but still springy, following the packet timing. Drain in a colander and rinse well under cold running water until completely cool. Shake off excess water and tip into a large mixing bowl.
2. Finely grate the zest of 1 lime, then juice both limes into a small bowl. Add the fish sauce, palm sugar, light soy sauce and toasted sesame oil, then grate in the garlic. Stir until the palm sugar dissolves, then finely slice the red chili pepper and mix it in.
3. Cut the cucumber into thin matchsticks and peel the carrot into ribbons or thin strips, then add both to the noodles. Roughly chop the fresh coriander and add it to the bowl. Pour over the dressing and toss thoroughly until everything is evenly coated.
4. Roughly chop the roasted peanuts and scatter them over the salad. Serve chilled or at room temperature, tossing once more just before serving so the dressing is glossy and well distributed.

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