Thai Noodle Salad with Lime Dressing

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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For the dressing:

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

Salt and Pepper, to taste

For the salad:

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger. Season with salt and pepper. Set aside.

Bring a pot of water to a boil. Turn off heat and add rice noodles. Let sit about 8 minutes, noodles will be softened. Drain and rinse with cold water to cool.

Divide noodles, cucumber, carrots and bell pepper into 4 bowls. Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.