Rice Noodles With Scallions and Herbs - Adapted Martha Stewart L

• 8 ounces rice vermicelli
• 12 cup water
• 14 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
• 14 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
• of fresh mint, and
• basil leaves, torn into small pieces

1. Bring a pot of water to a boil.
2. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes.
3. Drain, then rinse with cold water.
4. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
5. Combine water, fish sauce, lime juice, sugar, and chile.
6. Heat oil in a skillet over medium heat.
7. Add garlic and scallions, and cook for 10 seconds.
8. Remove from heat.
9. Toss scallion mixture with noodles in a serving bowl.
10. Add lettuce, carrot, and herbs, and toss.
11. Serve sauce on the side.

rice vermicelli, water, fish sauce, lime juice, lightbrown sugar, red chili pepper, vegetable oil, garlic, scallions, bibb lettuce, carrot, fresh mint, basil

Taken from www.food.com/recipe/rice-noodles-with-scallions-and-herbs-adapted-martha-stewart-l-304720 (may not work)