NOODLE WITH SHRIMP & CHILE DRESSING

DRESSING: 1/4 Cup Lime Juice 1 Tablespoon Brown Sugar 1 Tablespoon Thai Fish Sauce 2 Tablespoon Chile Paste SALAD: 2 Cups Boiling Water 3 Ounces Vermicelli 1/2 Pound Shrimp, cooked & peeled

1/2 Cup Mint Leaves, torn 1/4 Cup Green Onions, sliced 1/4 Cup Lemon Grass, fresh and peeled 1 Thai, Red Hot or Serrano Chile, seeded and chopped 4 Romaine Lettuce Leaves 1/2 Cup Cilantro Sprigs 4 Teaspoons Unsalted Dry-Roasted Peanuts, finely chopped

To prepare Dressing: Combine all the ingredients and stir with a whisk until blended. Set aside. To prepare Salad: Combined 2 cups boiling water with the vermicelli in a bowl, cover and let stand for 10 minutes, drain and rinse. Combine noodles, shrimp, mint leaves, onions lemon grass and chile in large bowl. Pour the dressing over and toss to coat. Spoon 1 cup noodle salad onto 4 lettuce lined plates. Sprinkle each with the cilantro and peanuts. Serve.

SERVINGS 4; CALORIES 245; FAT 3.2 g; PROTEIN 10.4 g; CARBS 44.2 g; FIBER 2 g; CHOL 65 mg; IRON 2 mg; SODIUM 500 mg; CALC 60 mg SERVING SIZE= 1 Cup

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Updated 12/7/99