Vietnamese Tofu-Noodle Lettuce Wraps

Made it,
Loved it.

Serving size 4

Prep Time 25MIN

Total Time 25MIN

Ingredients

2 oz thin rice noodles or rice sticks (see note)
¼ cup water
5 Tbsp fish sauce (see note)
2 Tbsp lime juice
1 Tbsp sugar
1 tsp crushed red pepper
8 oz firm or extra-firm seasoned tofu, thinly sliced
1 medium carrot, cut into matchsticks
1 cup snow peas, trimmed and very thinly sliced
¼ cup chopped fresh basil
¼ cup chopped fresh mint
1 8 large leaves green-leaf lettuce

Directions

1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.

2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.

3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.

Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.