Noodle Salad with Shrimp and Chile Dressing

Ingredients

• 3 ounces bean thread vermicelli dried
• 1 tablespoon brown sugar 
• 1 tablespoon chile paste 
• 0.5 cup cilantro sprigs 
• 4 teaspoons dry-roasted peanuts unsalted finely chopped
• 0.3 cup green onions thinly sliced
• 0.3 cup lemon grass fresh peeled sliced
• 0.3 cup juice of lime fresh ( 2 limes)
• 0.5 cup torn mint leaves 
• 4  romaine lettuce leaves 
• 1  serrano chile red hot seeded chopped
• 0.5 pound shrimp cooked peeled
• 1 tablespoon thai fish sauce 
• 2 cups water boiling

Equipment

• bowl
• whisk

Directions

1. To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk.
2. To prepare the salad, combine 2 cups boiling water and vermicelli in a bowl; cover and let stand 10 minutes.
3. Drain noodles; rinse with cold water.
4. Cut noodles into three pieces.
5. Combine noodles, shrimp, and next 4 ingredients (shrimp through chile) in a large bowl.
6. Pour dressing over noodle mixture, tossing gently to coat. Spoon 1 cup noodle salad onto each of 4 lettuce-lined plates.
7. Sprinkle with cilantro and peanuts.