|½ pounds||Rice noodles, flat|
|2 ounces||Red onions|
|1||Lime rind; finely chopped|
|2 tablespoons||Lime juice|
|2 tablespoons||Light soy sauce|
|1 tablespoon||Peanut oil|
|2 teaspoons||Garlic; finely chopped|
|1 teaspoon||Chili oil|
|1 teaspoon||Lemon grass; fresh and chopped|
|2 tablespoons||Fresh coriander; finely chopped|
|2 tablespoons||Fresh basil; finely chopped|
|1 tablespoon||Fresh mint; finely chopped|
Bring a large saucepan of water to the boil, remove from the heat, and add the rice noodles. Let them sit for about 15 minutes, then drain and immerse in cold water until required.
If you are using fresh tomatoes, peel, seed, and coarsely chop them. If you are using canned tomatoes, coarsely chop. Finely slice the onions.
Combine all the dressing ingredients except for the fresh herbs. Thoroughly drain the noodles and toss them with the dressing, herbs, tomatoes, and onions. Serve within 3 hours.
Mis-typed by Jane Rosenberg-Coombs 9/24/96 Recipe By : Asian Vegetarian Feast by Ken Hom Posted to MC-Recipe Digest V1 #282 Date: Wed, 6 Nov 96 22:12:13 PST From: jfcoombs@...
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