Vietnamese Spring Noodle Salad
| Yield: | 6 Servings |
| Categories: | Rice, Salads, Vietnamese, Extras |
| Water for boiling | ||
| 1/2 | lb | Quarter inch rice sticks (imported from Thailand)* |
| 2 | c | Fresh snow peas; trimmed |
| 16 | md | Shrimp; shelled |
| 1 | Clove garlic; minced | |
| 1 | Shallot; minced | |
| 2/3 | c | Fresh lime juice |
| 1/2 | c | Fish sauce* |
| 1/2 | c | Water |
| 4 | tb | Sugar |
| 1/2 | ts | Red pepper flakes |
| 2 | Bibb lettuce heads; leaves separated, rinsed and patted dry | |
| 3 | Carrots; peeled and grated | |
| 3 | c | Fresh mung bean sprouts |
| 1 | c | Diced cucumber |
| 2 | Scallions; trimmed and thinly sliced | |
| 1 | c | Fresh mint leaves |
| 1/4 | c | Fresh cilantro; roughly chopped; 1/4 to 1/2 cup |
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