Rice Noodles With Scallions And Herbs - Adapted Martha Stewart L

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 8 ounces rice vermicelli
• 1/2 cup water
• 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 chili pepper, preferably thai bird chile
• 1/4 cup vegetable oil
• 1 garlic clove, minced
• 4 scallions, dark-green parts only, thinly sliced
• 3 leaves bibb lettuce, very thinly sliced
• 1 medium carrot, julienned
• fresh mint, and
• basil leaves, torn into small pieces

Recipe

• 1 bring a pot of water to a boil. cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. drain, then rinse with cold water. let vermicelli drain in colander for 30 minutes, tossing occasionally.
• 2 combine water, fish sauce, lime juice, sugar, and chile.
• 3 heat oil in a skillet over medium heat. add garlic and scallions, and cook for 10 seconds. remove from heat.
• 4 toss scallion mixture with noodles in a serving bowl. add lettuce, carrot, and herbs, and toss. serve sauce on the side.