Vietnamese Rice-Noodle Salad
5 cloves garlic
1 cup loosely packed chopped thai basil or cilantro
1/4 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
1/2 tbsp fish sauce (or more, to taste- optional)
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, cut into sticks
4 radishes, sliced
1/2 block firm tofu, pressed, cut into strips and fried
1 cup vegetables of choice sauteed in oil and seasonings.
1/4 cup chopped fresh mint
4 leaves lettuce
1/4 cup unsalted peanuts
4 sprigs fresh mint
1 cup vegetable broth or 1 cup broth made from Thai kitchen garlic seasoning and oil packet prepared without noodles.
Mince the garlic with the fresh herbs and the minced chilies. Combine with lime juice, fish sauce, sugar; stir and let sauce sit for 5 minutes.
Prepare rice noodles by boiling for 2 or 3 minutes and rinsing them in cool water and drain.
Prepare vegetables and arrange on plate. When ready, take bowl and add noodles. Add broth to taste and combine vegetables and toppings of choice. Garnish with fresh mint and fresh Thai basil and peanuts.