World Famous Recipes

8 oz packaged rice noodles, wide width

~~Dressing~~~
2 TB fresh lime juice
2 TB water
1-1/2 TB fish sauce
1 TB low sodium soy sauce
3 TB light coconut milk
1/4 tsp. sesame oil
2 TB reduced fat crunchy peanut butter
1 TB unpacked light brown sugar
1-1/2 TB garlic, minced 
2 TB jalapeño pepper, or serrano chile, minced (do not touch seeds with bare hands)
1 TB lemon grass, minced
2 small shallots, peeled and thinly sliced
3 TB fresh cilantro, leaves, chopped
3 TB fresh mint leaves, chopped
2 TB fresh basil, leaves, torn

1/4 cup green cabbage, shredded
1/4 cup red cabbage, shredded
1/4 cup shredded carrots
1/2 lb. frozen shrimp, peeled, precooked, thawed and cut in half lengthwise
2 medium scallions, thinly sliced on a diagonal

Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.

To make dressing: Combine lime juice, water, fish sauce, soy sauce, coconut milk,
oil, peanut butter and sugar in a medium bowl; whisk until well combined.

Add garlic, jalapeño, lemon grass and shallot to same bowl; mix to combine. Add
cilantro, mint, basil, both cabbages and carrots; mix again to combine.

Taste a noodles to see if they are ready. They should be slightly al dente. Drain and rinse
in cold water. Add noodles to bowl and toss to coat.

Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight
in the refrigerator.