Vietnamese Shrimp Vermicelli Salad - Healthy World Cuisine

Ingredients

• 6 oz Rice Vermicelli noodles
• Boiling water (enough to cover noodles in a bowl)
• 1 tbsp Oil
• 20 Shrimp (large or about 5-6 large per person (peeled and deveined))
• Salt and white pepper (to taste)
• 1 cup Carrots (julienne sliced or grated)
• 1 cup Snap peas (cut on an angle)
• 1.5 cup Bean Sprouts ((sprouted Mung beans) fresh )
• 1/3 cup Thai Holy Basil (roughly chopped (can exchange with regular basil))
• 1/3 cup Cilantro ((coriander)- handful – roughly chopped)
• 1 tbsp Mint (fresh finely chopped (optional))
• 4 cloves Garlic ( peeled and minced)
• 3 Thai bird chili
• 2 stalks Lemongrass (white ends only chopped finely or 2 tbsp lemongrass paste.)
• 4 Kaffir Lime leaves (chopped finely (or can exchange with 2 heaping teaspoons lime zest) )
• 1 inch Galangal (knob peeled and grated (or can exchange with fresh ginger))
• 1/8 cup Fish sauce ((there are gluten free options on the market if you need this))
• 1/4 cup Lime juice ((plus lime wedges for serving))
• 2 tbsp Sugar (or sugar alternative- 2 tablespoon (We used coconut palm sugar ) adjust to your sweetness preferences)
• 2 tbsp Water