Cool Vietnamese minty cucumber noodles

I just read a post on Facebook that said "Cold brown rice noodles in Vietnamese dressing with cucumber, sugar snap peas, basil, mint & peanuts... is all I am eating in this heat." I salivated, quite lasciviously, actually. As it's going to be over 100 degrees F in Los Angeles this weekend we all need something to beat the heat. And this. Looks. Scrumdiddyumptious.

Full credit goes to Georgie at The Delish Life blog (please click through).

Here's the recipe:

Georgie says: " Soooo simple Luvvie... and soooo YUM!!"
 
Boil brown rice noodles (or brown rice spaghetti). Strain in cold water and let them sit in a tablespoon of grape seed oil. Make Vietnamese style cold dressing out of 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, finely sliced chili (to taste), finely diced 2 cloves of garlic, 2 teaspoons of coconut sugar, 2 teaspoons of tamarind sauce, 1 teaspoon of sugar free organic chunky peanut butter, and one teaspoon of finely diced ginger. Shake ingredients of dressing very well. Finely slice sugar snap peas and Persian cucumber and place in a bowl and pour half of the dressing over. Strain the noodles from the grape seed oil and place in bowl and pour other half of dressing over the noodles. Place noodles in a bowl to served and pour over cucumber & pea mix. Add finely sliced mint and basil to taste, as well as finely chopped peanuts. You can also add finely sliced Spanish onion.