Tofu-Noodle Lettuce Wraps

Directions

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.

Meanwhile, combine ¼ cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.

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 ½ cup salad onto each lettuce leaf and roll up.