Thai-Style Vegetable Rice Noodles

Ingredients

• 4 ounces uncooked flat rice noodles (pad Thai noodles)
• 1 cup thinly sliced radishes
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh basil
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon Thai fish sauce
• 2 tablespoons peanut oil
• 1 1/2 tablespoons grated peeled fresh ginger
• 6 garlic cloves, sliced
• 2 Thai chiles, finely chopped
• 1 pound snow peas, trimmed
• 3/4 teaspoon kosher salt
• 1/2 cup chopped unsalted, dry-roasted peanuts

Preparation

1. 1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
2. 2. Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.