Instructions: 1. Put the peanuts into a small baking pan and toast in a preheated 350-degree oven for about 7 minutes, until the skins crack. Rub the nuts in a kitchen towel to remove the skins and chop coarsely.

2. Stir together the lime juice, fish sauce, vinegar, garlic, sugar and crushed red pepper flakes. Set aside in refrigerator.

3. Bring a pan of water to the boil, add the rice stick noodles and time 4 minutes. Test for tenderness. Drain and rinse with cold water. Pat lightly with paper towels to remove excess moisture. Cut the noodles into shorter lengths with a scissors.

4. Shred the romaine lettuce with a knife. (The tiniest leaves can be left whole.) Combine the noodles, lettuce, carrot, green onions, mint and shrimp; cover and refrigerate up to 2 hours. Just before serving add the peanuts and dressing. Toss and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.