1. Cook rice vermicelli noodles according to package directions. 2. Drain and rinse with cold water; drain. 3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. 4. Add lime juice, vinegar, fish sauce and chiles; set aside. 5. Combine lettuce, cucumber and herbs; set aside. 6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat. 7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. 8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. 9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp. 10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. 11. Add onions and garlic; stir-fry 30 seconds. 12. Return shrimp to pan; stir-fry 1 minute. 13. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. 14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
