2 tablespoons chopped blanched peanuts, to garnish
1 tablespoon sunflower or groundnut oil
1/2 teaspoon caster sugar
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
Bring a large saucepan of water to the boil, then turn off the heat and add the rice sticks. Cover and leave to cook for 4 minutes until just tender, or according to the packet instructions. Drain the noodles and cool immediately in a bowl of ice-cold water.
To make the dressing, put the oil, caster sugar, fish sauce and lime juice in a small bowl and stir until the sugar is dissolved.
Drain the noodles and return to the bowl. Pour over half of the dressing, then tip in the vegetables, herbs and chilli. Toss until well combined.
Heap the noodle salad on serving plates and drizzle with the remaining dressing. Serve scattered with chopped peanuts.