1 Cook the noodles
Cook rice noodles in boiling water according to package instructions. Stir once after 2 minutes to separate. Drain, rinse thoroughly under cold water, and keep submerged in a little cold water to prevent sticking. Refrigerate while prepping the vegetables.
2 Prep the vegetables
Julienne the banana peppers, carrots, red cabbage, cucumber, green onions, and cilantro using a sharp knife or julienne cutter.
3 Toast the peanuts
Lightly roast the peanuts until fragrant. Set aside.
4 Assemble the salad
Drain the noodles well and transfer to a large bowl. Add the Thai dressing, followed by all the vegetables. Toss until evenly coated.
5 Finish and serve
