Instructions: 1. Soak the noodles in warm water for 20 minutes and drain. Meanwhile, rinse sprouts. Halve the cucumber lengthwise; remove seeds, and cut into 2-inch long julienne. Cut carrot into 2-inch long julienne. Prepare other ingredients as listed.

2. Bring 4 quarts of water to a boil. Add the noodles and stir to separate. When the water returns to a boil, cook until just tender to the bite, 1 to 2 minutes. Drain the noodles. Toss with the oil.

3. Toss the bean sprouts, cucumber, carrot, green onion, and half the fresh cilantro into the noodles. Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl. Add to the vegetables and toss to combine. Garnish with the remaining cilantro. Sprinkle with peanuts. Serve.

Description: "Delicately flavored rice noodles supply counterpoint for vegetables dressed with a zesty sauce."
Cuisine: "Thailand"

NOTES : Filipino-born Lilay Layaoen, specialist chef at the Princeville Resort on Kauai, serves the salad as a side dish for grilled foods. Add chopped grilled foods directly to the salad and serve as a main course. Soy sauce was substituted for the more traditional fish sauce.

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