Rice Noodle Salad with Snow Peas and Toasted Coconut Recipe
Bring a large pot of water to a boil over high heat. Add snow peas and cook until bright green, about 1 minute. With a slotted spoon, transfer to a colander, rinse with cold water, drain, and set aside. Add rice noodles to boiling water and cook until al dente, about 3 minutes. Drain noodles and put them back into pot. Fill pot with cold water, swish to cool the noodles, and drain. Repeat twice more and drain well.
Meanwhile, in a medium bowl, combine coconut water, soy sauce, vinegar, garlic, salt, and sesame oil. Pat snow peas dry with paper towels and cut diagonally into strips.
In a large bowl, using tongs, toss noodles with sauce, then add snow peas, pepper, ginger, basil, and mint. Divide salad among 4 bowls, topping each with peanuts and coconut flakes, and serve with sriracha.