Cold rice noodles with peanut sauce

This is a relatively simple and delicious cold noodle salad with bright asian flavors, courtesy of the lime juice and herbs. Adapted from Smitten Kitchen.

Ingredients

Dipping sauce

6 T fish sauce
6 T brown sugar
10 T lime juice (use fresh limes if possible)
2 cloves garlic, crushed

Peanut sauce

3 T fish sauce
1 T rice vinegar
6 T lime juice
1" chunk of ginger, grated finely (using frozen ginger is easiest)
6 T chunky peanut butter
1 T sesame oil
1 T soy sauce

Noodle salad

8 oz dried rice noodles (vermicelli works best)
2 small cucumbers, cut into thin half circles
2 medium carrots, cut into thin strips (julienne)
1 red pepper, cut into thin strips (julienne)
Handful of your favorite fresh herbs (basil, cilantro, mint)
4 scallions, sliced thinly
lime wedges for garnish

Instructions

1) To make the dipping sauce, combine ingredients in a small bowl, and stir well to dissolve sugar.
2) To make the peanut dressing, combine ingredients in a small microwave-safe bowl, and microwave for 20-30 seconds to heat mixture.  Mix ingredients until the texture is smooth (heating the mixture should help with this, and if necessary you can heat it a bit more.)
3) Bring a large pot of water to boil, turn off heat, and add noodles.  Let sit for 7-8 minutes (timing may vary with brand), until noodles are al dente.  Drain, run under cold water, and set aside.
4) To serve, place noodles in a large bowl, cover with vegetables and herbs, and add dip and dressing to taste.