Vermicelli Herb Salad

Vermicelli Herb Salad

Serves 4 as a side

8 oz. vermicelli noodles

¼ cup fresh-squeezed lime juice

2 Tbs. fish sauce

2 tsp. brown sugar

1 Tbs. peanut oil

¼ cup cilantro leaves

¼ cup basil, cut in chiffonade

¼ cup mint leaves, cut in chiffonade

1 bunch green onions, whites and some of green chopped

2 Tbs. chopped peanuts

Cook vermicelli noodles according to package directions. Drain and cool. In a small bowl, combine lime juice, fish sauce and brown sugar. When sugar is dissolved, mix in oil. Pour dressing over vermicelli noodles. Stir in herbs and green onions. Garnish with chopped peanuts.