Grilled Vietnamese Shrimp Noodle Bowl

• 5 ounces rice vermicelli, uncooked
• 1/2 cup water, lukewarm
• 3 tablespoons granulated sugar
• 1/4 cup fresh lime juice
• 1 tablespoon rice vinegar
• 5 teaspoons fish sauce (such as Three Crabs)
• 2 serrano chilies, thinly sliced
• 4 cups green leaf lettuce, cut into 1/4-inch slices
• 3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil, torn
• 1/4 cup mint leaf, torn
• 2 teaspoons cornstarch
• 1 teaspoon dark brown sugar
• 1/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1/3 cup green onion, cut into 1/4-inch slices
• 3 garlic cloves, finely chopped
• 1/2 cup dry-roasted unsalted peanuts, coarsely chopped

1. Cook rice vermicelli noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
4. Add lime juice, vinegar, fish sauce and chiles; set aside.
5. Combine lettuce, cucumber and herbs; set aside.
6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
11. Add onions and garlic; stir-fry 30 seconds.
12. Return shrimp to pan; stir-fry 1 minute.
13. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

rice vermicelli, water, granulated sugar, lime juice, rice vinegar, fish sauce, serrano chilies, green leaf lettuce, kirby pickling cucumbers, cilantro, fresh thai basil, mint leaf, cornstarch, brown sugar, salt, white pepper, shrimp, canola oil, green onion, garlic, peanuts

Taken from www.food.com/recipe/grilled-vietnamese-shrimp-noodle-bowl-521016 (may not work)