Vietnamese Tofu-Noodle Lettuce Wraps

Ingredients

• 2 ounces thin rice noodles or rice sticks (see Note)
• 1/4 cup water
• 5 teaspoons fish sauce (see Note)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/2 1 teaspoon crushed red pepper
• 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 medium carrot, cut into matchsticks
• 1 cup snow peas, trimmed and very thinly sliced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 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.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/vietnamese-tofu-noodle-le_n_1061924.html