Thai Shellfish Noodle Salad

Combine the chile sauce, garlic and 1 tbsp. sugar in a food processor and blend until the garlic is finely chopped. Add the lime juice, fish sauce, boiling water and remaining sugar and process until well blended. Transfer the dressing to a glass bowl and let stand at least 30 minutes.

Salad:

Place the vermicelli in a medium bowl. Add cold water to cover and let stand 30 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and boil about 2 to 3 minutes until just cooked through. Remove the shrimp from the pan with a slotted spoon and transfer to a bowl of ice water. Add the scallops to the pan and boil 2 to 3 minutes until firm. Transfer the scallops to the ice water. Heat another saucepan of lightly salted water to a boil. Drain the vermicelli and add to the boiling water. Boil about 1 minute until al dente. Drain the vermicelli and transfer to a bowl of ice water. Drain the vermicelli when cooled and cut into 3 inch lengths. Transfer the vermicelli to a large bowl and add the tomatoes, bean sprouts, mint, red onion and peanuts. Drain the shellfish and add to the salad. Drizzle the dressing over and toss to coat. Divide the salad between bowls and serve immediately.