A refreshing and vibrant noodle salad with a zesty dressing, perfect for warm days.
Cook the rice noodles according to the package instructions until tender.
Rinse the noodles under cold water after cooking to prevent sticking and cool them down.
Prepare the vegetables by slicing the cucumber and red bell pepper into thin strips and shredding the carrot.
Use a julienne peeler for uniform vegetable strips.
In a small bowl, whisk together lime juice, fish sauce, brown sugar, minced garlic, and chili flakes to make the dressing.
Adjust the chili flakes to your preferred spice level.
Combine the cooked noodles, prepared vegetables, and half of the cilantro in a large bowl.
Toss gently to avoid breaking the noodles.
Pour the dressing over the noodle mixture and toss to coat evenly.
Ensure all noodles are well-coated for maximum flavor.
Chill the salad in the refrigerator for at least two hours before serving.
Cover the bowl with plastic wrap to keep the salad fresh.
Before serving, garnish with roasted peanuts, sliced green onions, and the remaining cilantro.
Add a squeeze of lime juice for an extra zesty touch.
Serve the salad chilled and enjoy this refreshing dish.
Pair with a light beverage for a complete meal.
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