Rice Noodle Salad with Avocado, Mango & Chile



1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup mirin
4 tsp. Asian (toasted) sesame oil
1 tsp. minced fresh Thai bird chile or similar; more to taste
1 teaspoon salt
8 oz. rice noodles (not vermicelli)
2 firm-ripe Hass avocados (about 6 oz. each), diced
1 ripe mango, peeled, pitted, and diced
2 Tbs. chopped fresh basil, preferably Thai basil; more for garnish
1/3 cup salted dry-roasted peanuts, chopped
1 lime, cut into wedges, for serving


In a small bowl, whisk the olive oil, lime juice, mirin, sesame oil, chile, and 1 tsp. salt.
Prepare the noodles according to package directions, drain, and rinse with cold water.
In a medium bowl, gently toss the avocados, mango, and basil with enough of the vinaigrette to coat lightly. In a large bowl, toss the noodles with enough of the remaining vinaigrette to moisten well. Serve the noodles topped with the avocado mixture, peanuts, and basil. Pass the lime wedges and any remaining vinaigrette at the table.