Ingredients Jump to Instructions ↓

  1. 2 ounces thin rice noodles, or rice sticks (see Note)

  2. 1/4 cup water

  3. 5 teaspoons fish sauce, (see Note)

  4. 2 tablespoons lime juice

  5. 1 tablespoon sugar

  6. 1/2-1 teaspoon crushed red pepper

  7. 8 ounces firm or extra-firm seasoned tofu, thinly sliced

  8. 1 medium carrot, cut into matchsticks

  9. 1 cup snow peas, trimmed and very thinly sliced

  10. 1/4 cup chopped fresh basil

  11. 1/4 cup chopped fresh mint

  12. 8 large leaves green-leaf lettuce

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.

  2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.

  3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.


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