Lemongrass Vermicelli Salad

Lemongrass Vermicelli Salad – a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

Ingredients:

Lemongrass Sauce:

1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)

2 cloves garlic

1/4 cup fish sauce

1/4 cup + 2 tablespoons vegetable oil

1/4 cup lime juice (3-4 limes)

2 tablespoons rice vinegar

2–3 tablespoons brown sugar

1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)

Vermicelli Salad:

1 package vermicelli or thin rice noodles (about 8 ounces)

2 large carrots, shredded or julienne cut

1 cucumber, julienne cut

1 cup fresh mint

1 cup fresh cilantro

1/2 cup chopped peanuts

1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)