1 teaspoonSriracha chili sauce (optional) or red chili flakes
4–5 cups your choice of julienned or match stick cut vegetables: carrots, bell peppers, daikon radish, turnips, cucumber, zucchini ribbons, radish, green papaya
¼ cup sliced scallions
1 cup chopped cilantro,
1 cup chopped basil or mint, or a mix.
4–8 ounces cooked, chilled shrimp, or cubed tofu (both optional)
Cook rice noodles according to directions on the package, rinse with cold running water. Alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until throughly chilled
In a small sauce pan, add garlic, shallot, fish sauce, lime juice, vinegar, oil, sugar, and Sriracha and give a stir, bring to a simmer. Place the vegetables in a large bowl, and pour pickling liquid over top, toss to coat well. Chill 15 minutes in the fridge, and toss again.
Add noodles and half of the herbs to the pickled vegetable bowl; toss to combine. Refrigerate until ready to serve. Sprinkle with remaining herbs, just before serving, This salad is best served very cold, so I’ll often make it one hour ahead or the day before.
If adding shrimp, toss in at the same time as the noodles.