- Total time 30 minutes
- Portion size 6 servings
Place rice vermicelli in large heatproof bowl; add boiling water to cover. Let stand until tender, about 5 minutes; drain.
Divide lettuce among 4 serving bowls; top with rice vermicelli, cilantro, mint, basil, green onions, cucumbers and peanuts. Spoon Soy Dipping Sauce over; sprinkle with more peanuts, if desired, and shallots (if using).
Test Kitchen Tip #1: If you aren’t eating the rice vermicelli right away, rinse the noodles under cold water; drain and toss with 1 tsp canola oil.
Test Kitchen Tip #2: We discovered that Thai shallots, sometimes called Thai red onions, added a bit of oomph to this region’s recipes. Thai shallots are smaller than standard shallots and have a stronger flavour.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 230 mg
- Protein 5 g
- Calories 152
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g