Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and stir in the fish sauce.
Place the vegetables into a separate bowl.
Heat a frying pan to hot and toast the noodles without oil until golden and crisp. Remove from the pan and cool.
Toss the dressing into the vegetables, and add the coriander. Serve the salad in a bowl and top with the peanuts and toasted rice noodles. Serve with the Thai Fishcakes in the next recipe.
1-2 chillies, thinly sliced, de-seeded, optional
1 large clove garlic, sliced
100ml Chinese rice wine vinegar
2 tablespoons golden caster sugar or agarve
1 tablespoon fish sauce
½ cucumber, shredded
1 large carrot, thinly shredded
50g mangetout, shredded
2 spring onions, thinly sliced
1 nest Vermicelli Noodles, broken up
1 small bunch, stems chopped fresh coriander, leaves picked
2 tablespoons roasted peanuts, finely chopped