Minted Watermelon and Rice Noodle Salad

Ingredients

• 2 Tbsp unseasoned rice vinegar
• 2 Tbsp fish sauce
• 1 Tbsp liquid clover honey
• 1 Tbsp water
• 1 tsp sambal oelek or 1 finely chopped bird’s eye chili
• 1 cup Tbsp + 1/3loosely packed mint leaves (divided)
• 1 cup snow peas (ends trimmed)
• 1 cup bean sprouts
• 5 1/2 oz rice vermicelli noodles
• 1 cup halved cherry tomatoes
• 14 oz watermelon (cut into bite-sized pieces)
• 1/4 cup loosely packed Thai basil leaves or regular basil leaves
• 2 green onions (thinly sliced)
• 2 Tbsp roughly chopped toasted peanuts (optional)
• 1 lime (cut into wedges for serving)