Spicy Thai Noodle Salad

Start by filling a large pot with water and placing it on the stovetop to reach its boiling point. Cook the soba noodles in this boiling water until they become soft and tender, approximately 5 minutes. Remove the noodles from the pot with a slotted spoon and transfer them to a colander, where they can be rinsed under cold running water. Once drained, set the noodles aside for later use.

In a separate container, whisk together rice vinegar, soy sauce, lime juice, and sesame oil to create a dressing. Add brown sugar, lime zest, garlic, and red pepper flakes to the bowl and stir until the sugar has fully dissolved. Combine this dressing with a mixture of grated carrot, chopped cilantro, and peanuts in the bowl, stirring until everything is well incorporated.

Cut the cooked soba noodles into 3-inch pieces. Add these to the carrot mixture and stir until they are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Just before serving, give the salad a good stir to redistribute the ingredients. If it seems dry, you can add a splash of soy sauce and rice vinegar to revive the flavors. Serve the salad chilled, straight from the refrigerator.