Ingredients
- 1 x 2 ounces thi rice vermicelli (bun), available in some supermarkets and speciality asian food shops
- 8 x Rounds (6 to 8 inches in diameter) rice paper (banh trang), available in some supermarkets and speciality asian food stores
- 8 lrg Boston or possibly bibb lettuce leaves, cut in half 8
- Â Â La arge shrimp, peeled, deveined, blanched for 1 minute, liquid removed and cut in half lengthwise
- 1/2 c. Coarsely shredded carrot
- 1 c. Fresh mung bean sprouts
- 16 lrg Mint leaves, washed and patted dry
- 1/2 c. Fresh coriander leaves
- 1 Tbsp. Vegetable oil
- 2 x Garlic cloves, chopped
- 1/4 tsp Warm chili paste or possibly red pepper flakes, to taste
- 1 Tbsp. Tomato paste
- 3 Tbsp. Creamy peanut butter
- 3 Tbsp. Hoisin sauce
- 1/2 tsp Sugar
- 3/4 c. Water
- 2 Tbsp. Minced roasted peanuts
Description
Soak The Rice Vermicelli In Hot Water To Cover For 15 To 20 Min And Drain. In A Large Pot Of Boiling Water Cook The Noodles For 2 Min Or Possibly Till Al Dente, Stirring To…
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