Tofu-Noodle Lettuce Wraps

Ingredients

• 2 ounces rice noodles thin
• 1/4 cup water
• 5 teaspoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 teaspoon red pepper flakes crushed
• 8 ounces tofu firm or extra-firm seasoned
• thinly sliced
• 1 medium carrots cut into matchsticks
• 1 cup peas
• frozen trimmed and very thinly sliced
• 1/4 cup basil chopped fresh
• 1/4 cup mint leaves chopped fresh
• 8 large red lettuce leaves

Instructions

1. Bring a large saucepan of water to a boil.
2. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes.
3. Drain and rinse under cold water.
4. Gently squeeze noodles to remove most of the water.
5. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
6. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint.
7. Pour the sauce over the salad and toss to combine.
8. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.