Vietnamese spring noodle salad

Yield: 6 Servings W

Ingredients:

1/2 lb Quarter inch rice sticks -(imported from Thailand)*
2 c Fresh snow peas; trimmed
16 md Shrimp; shelled
1 Clove garlic; minced
1 Shallot; minced
2/3 c Fresh lime juice
1/2 c Fish sauce*
1/2 c Water
4 tb Sugar
1/2 ts Red pepper flakes
2 Bibb lettuce heads; leaves -separated rinsed and -patted dry
3 Carrots; peeled and grated
3 c Fresh mung bean sprouts
1 c Diced cucumber
2 Scallions; trimmed and -thinly sliced
1 c Fresh mint leaves
1/4 c Fresh cilantro; roughly

Instructions:

-chopped; 1/4 to 1/2 cup * Available in Asian grocery stores Bring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water. When the water in the medium-size pot has returned to a boil add the shrimp and cook for 2 minutes or until opaque. Drain and rinse shrimp under cold water. Set aside. Add the rice noodles to the large pot of boiling water. Boil for 4-5 minutes drain and rinse under cold water. In a small bowl whisk together the garlic shallot lime juice fish sauce 1/2 cup water sugar and pepper flakes until the sugar is dissolved. Divide the dressing into four small bowls. Pile the lettuce leaf "cups" in the center of a large platter. Surround the lettuce with separate mounds of carrot bean sprouts cucumber scallion mint. cilantro snow peas noodles and shrimp. Give each person a plate upon which to put a lettuce leaf cup. Fill each lettuce cup with a tiny bit of ingredient drizzle with the dressing and roll up in the shape of a cylinder. Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat; 1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg sodium; 5g fiber. MealMasterized by Mary Ann Young from June 1995 issue of _Walking_ by food writer Victoria Abbott Riccardi.