First step: Prepare the toppings

• Julienne the cucumber and carrot into thin strips. Rinse the bean sprouts under cold water and drain. Roughly tear or chop the fresh herbs. Slice the spring onions finely.

Second step: Cook the noodles

• Cook the noodles according to the packet instructions. For rice vermicelli, this usually means soaking in boiling water for 5-7 minutes.
• Drain immediately and rinse thoroughly under cold running water, tossing as you rinse, until the noodles are completely cold and the water runs clear. Drain well and shake off any excess water.

Third step: Make the peanut sauce

• Combine the peanut butter, soy sauce, lime juice, rice vinegar, sugar, sesame oil and chili flakes in a bowl or small blender. Add the finely minced ginger and garlic.
• Add warm water one tablespoon at a time, whisking or blending until the sauce is smooth and pourable. It should coat the back of a spoon but still drip off easily. Taste and adjust: more lime for brightness, more soy sauce for saltiness, more sugar if it needs balance, add chilli oil for heat.

Final step: Assemble the bowl

• Divide the cold noodles between bowls. Pour the peanut sauce generously over the noodles— about 3–4 tablespoons per serving, and toss well to coat every strand.
• Arrange the cucumber, carrot, bean sprouts and fresh herbs on top. Scatter with crushed peanuts, spring onions and fried shallots. Finish with an extra drizzle of chilli oil and serve with lime wedges on the side.