Shrimp, Tofu and Vermicelli Salad - A Taste of Thai Rice Noodles

Ingredients

• 1/2-8.8 oz bag (4.4 oz) Vermicelli Rice Noodles
• 1-3.25 oz box Pad Thai Sauce
• 3 tablespoons lime juice
• 1 tablespoon brown sugar
• 3 tablespoons oil, divided
• 2 tablespoons Fish Sauce, divided
• 1/2 lb shrimp, peeled, deveined and chopped
• 1 bunch scallions, thinly sliced
• 1-14 oz package extra firm tofu, drained
• 1 cup julienned carrots
• 1 cup mint, finely chopped
• Optional: Peanuts, chopped lettuce