Cook the rice noodles until tender (see the specific directions on the package). Drain the noodles and immediately refresh them under cold running tap water to avoid them becoming mushy and too soft while cooling. Let the rice noodles drain well and cool at room temperature. Put them aside until needed.

In a (measuring) cup add the fish sauce, lemon juice, garlic paste, (palm) sugar, a tablespoon of cold water and the chili sauce.

Mix well and put this mixture aside for 5 minutes until the (palm) sugar has fully dissolved. In the meantime transfer the cooked rice noodles to a large mixing bowl and add the grated carrot.

Stir well again. Check the seasoning of the noodle salad and add extra fish sauce, lemon juice, chili sauce and sugar to taste if necessary. Chill the noodle salad in the fridge for another 5 minutes before serving. Then divide it between plates or bowls and serve.