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Ingredients

Serves 4

• 8 ounces rice vermicelli
• 1/4 cup fish sauce
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 tablespoons packed light-brown sugar
• 1 teaspoon sliced fresh red chile, preferable Thai bird chile
• 1/4 cup vegetable oil
• 1 clove garlic, minced
• 4 scallions, dark-green parts only, thinly sliced
• 3 large leaves Boston or Bibb lettuce, very thinly sliced
• 1 medium carrot, julienned
• 1/4 cup fresh mint leaves, torn into small pieces
• 1/4 cup fresh basil leaves, torn into small pieces

Description

This Recipe For Rice Noodles With Scallions And Herbs Has Been Adpated From The 2008 February Issue Of Martha Stewart Living.

Martha Stewart