Serves 4


  • 1 cup (3 ounces) snow peas, trimmed
  • 1/2 pound rice vermicelli
  • 1/4 cup coconut water
  • 1 1/2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 garlic clove, minced
  • 1/2 tsp. kosher salt
  • 1 tsp. Asian sesame oil
  • 1 small red pepper, seeded and thinly sliced
  • 2 Tbsp. pickled ginger, drained and thinly sliced
  • 1/4 cup roughly chopped basil
  • 1/4 cup roughly chopped mint
  • 1/2 cup roasted peanuts, chopped
  • 1 cup toasted unsweetened coconut flakes
  • Siracha, for serving

    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.

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