4 oz thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Soak noodles in hot water 10 minutes, then drain in a large sieve.

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.