Summer Vegetable and Glass Noodle Salad
3 tablespoons lime juice
3 tablespoons fish sauce (find this in the International aisle - it's worth the investment)
1 tablespoon light brown sugar
1 small garlic clove, minced
1 small spicy chile pepper, chopped (Add as much or as little of this as you like. If you don't like spicy food, feel free to leave it out)
8 ounces rice vermicelli noodles, cooked according to package directions
2 cups sliced/chopped cooked meat - our favourite option is to prepare Thai satay skewers, but leftover roasted chicken, or sliced pork chop or steak, are also tasty
2 cups sliced cucumber
1 cup grated carrot
1 cup cilantro leaves
1/2 cup chopped roasted peanuts
Stir together the lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water.
Add the cooked noodles, cucumber, and carrot. Stir everything together, and portion out the noodle mixture into bowls.
Place a portion of cooked meat on top of each bowl; then sprinkle cilantro and peanuts over top. Serve either warm or cold.