Thai Carrot Noodle Salad

Start 8 cups of water on to boil. Place dry noodles in a large heat-proof bowl. When the water comes to a rolling boil, take off heat and pour over noodles. Allow them to soak for 5-7 minutes or until tender but not mushy. Once they’re tender, drain thoroughly. Return to a large bowl and allow to cool. You’ll mix the rest of the salad together in that bowl.

In a small bowl, combine sliced shallots, jalapeno, red chili, fish sauce, sugar, rice wine vinegar, and lime juice. You can also make this in a small container with a lid—it makes it really easy to shake the dressing and combine all the bits.

Once the noodles have cooled, you’re ready to mix it all together. In the large mixing bowl, combine the carrots and peanuts in with the noodles. Drizzle dressing over noodle mixture and combine thoroughly so ingredients are distributed through the noodles. Add cilantro and green onion and toss again. You can serve this immediately but it tastes best if it’s allowed to sit for at least 30 minutes.