Rice Noodle Salad

For the dressing:

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  
  


• 
  
  2 small garlic cloves, minced
  
  


• 
  
  2 tsp. finely grated or very finely minced fresh ginger
  
  

For the salad:

• 
  
  6 oz. medium-width rice noodles
  
  


• 
  
  1 cup shredded romaine lettuce
  
  


• 
  
  1 cup fresh bean sprouts
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh mint leaves
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh cilantro leaves
  
  


• 
  
  3/4 cup peeled, seeded, and diced cucumbers
  
  


• 
  
  1/3 cup grated carrots
  
  


• 
  
  3 Tbs. chopped peanuts
  
  

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.