tasty tuesday ~ sweet and tangy rice noodle salad

So excited!! Today I am the guest blogger over at Lady Behind the Curtain!! So check out the recipe below over here and say hi!!

My boys are huge fans of any kind of noodle. I am constantly looking for new recipes that have noodles and are on the healthier side of life. This recipe fits the bill. It's packed with fresh crisp veggies and the dressing is sweet and tangy. The chopped nuts add a happy little crunch. It's a perfect to send to school for lunch as well since it's eaten at room temperature. I have made this recipe multiple times this summer and every time it's a winner. Enjoy!

Celebrate the Feast!
This weeks recipe is being shared with  Nap Time CreationsBalancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe BoxFat Tuesday @ Real Food ForagerDomestically Divine Homemaking Link UpWhat's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious DishesTempt Your Tummy TuesdayThe Kids in the Kitchen Link-up @ Young Living Oil Lady,  The King's Court IVThis Chic CooksCast Party Wednesday @ Lady behind the CurtainTuesdays at the Table33 Shades of Green, Full Plate @ Miz Helen's Country CottageFriday Flair @ Whipperberry Food on Friday's @ Anne KroekerSimply Delish Saturday @ KB and Whitsnakes HomeCooking Thursday @ A Diary of a Stay at Home MomGCC Recipe swap @ The Grocery Cart ChallengeWeekend Potluck @ The Country Cook as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

Sweet and Tangy Rice Noodle Salad

6 ounces rice noodles
2 carrots,  peeled and thinly sliced lengthwise
1 seedless cucumber, thinly slice lengthwise
1 small red onion, thinly sliced
1 1/2 cup fresh cilantro leaves, chopped
1 cup fresh mint leaves cut in half lengthwise
1/2 cup dry roasted peanuts or cashews, coarsely chopped

Garnish:  lime slices, fresh mint

4 Tablespoons soy sauce
8 Tablespoons sweet chili sauce
8 Tablespoons fresh lime juice
4 teaspoons fresh ginger, peeled and minced

1.  Cover rice noodles with boiling water in a medium bowl, let stand for 8 to 10 minutes.  Drain and rinse noodles in cold water.  Place noodles in serving bowl, top with carrots, cucumber, onion, cilantro, and mint.

2.  In a small bowl, mix all dressing ingredients together.  When ready to serve, drizzle salad with half the dressing and toss gently.  Sprinkle salad with peanuts and garnish with lime slices and mint, if desired.  

recipe adapted from Paula Deen Magazine, May/June 2012