How to Make It
Make the sweet chili sauce and refrigerate until ready to use.
Bring a large pot of water to a boil. Add the rice noodles, stir, and remove from the heat. Let the noodles soften for about 5 minutes, or as directed on the package. Drain and rinse with cold water. Place in a large bowl.
Toss the noodles, carrots, cucumbers, bean sprouts, and half of the mint and cilantro with the sweet chili sauce.
Garnish with the remaining herbs and the scallions and peanuts and serve.
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.