Cook the rice noodles according to packet instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
250 g rice noodles
In a large bowl, combine the rice noodles, cos lettuce, tuna, cucumber, edamame beans, spring onion and carrot. Add the thai basil, coriander and bean shoots and toss to combine.
250 g rice noodles, 1 cup cos lettuce, 180 g canned tuna, 1 lebanese cucumber, 1 cup edamame beans, 5 spring onions, 2 carrots, 1 cup thai basil leaves, 1 cup coriander leaves, 1 cup bean shoots
For the dressing: Whisk together all the ingredients. Adjust to taste.
1/4 cup lime juice, 2–3 tablespoons water, 3 tablespoons brown sugar, 1 clove garlic, 1/2 red chilli
Drizzle the dressing over the salad and toss everything together until well coated. Garnish with the peanuts and some extra sliced chilli, if desired.
