Login to Save Like

Ingredients

• 2 ounce Rice vermicelli, thin [bun] available in some
•     supermarkets and Asian food shops
• 8 sht Rice paper [banh trang] - (6" to 8" dia) available in some
•     supermarkets and Asian food shops
• 8 lrg Boston or possibly Bibb lettuce leaves cut in half
• 8 lrg Peeled, deveined shrimp blanched 1 minute,
•     liquid removed, and halved lengthwise
• 1/2 c. Coarsely-shredded carrot
• 1 c. Fresh mung bean sprouts
• 16 lrg Mint leaves washed, 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 or possibly 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…

Cook Eat Share