Vietnamese-style noodle salad

200 g (7 oz) fine rice noodles

½ cucumber, deseeded and cut into matchsticks

1 carrot, cut into matchsticks

150 g (5 oz) bean sprouts

125 g (4 oz) mangetout, cut into thin strips

2 tablespoons chopped coriander

2 tablespoons chopped mint

1 red chilli, deseeded and finely sliced

2 tablespoons chopped blanched peanuts, to garnish

½ teaspoon caster sugar

1 tablespoon fish sauce

2 tablespoons lime juice

Dressing

1 tablespoon sunflower or groundnut oil