Vietnamese Summer Roll Salad recipe

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INGREDIENTS:

• 8 ounces, weight Bean Thread Noodles
• 1 Tablespoon Coconut Oil
• 2 whole Shallots, Thinly Sliced
• ½ pounds Shrimp, Shells, Veins And Tails Removed
• ¾ cups Fish Sauce
• ¾ cups Rice Vinegar
• 2 Tablespoons Ginger, grated
• 2 whole Small Red Chilies, Diced
• 2 Tablespoons Honey
• 1 whole Medium Cucumber, Julienned
• 2 whole Carrots, Peeled And Julienned
• 1 cup Bean Sprouts
• ⅓ cups Fresh Basil, Chopped
• ⅓ cups Fresh Cilantro, Chopped
• ⅓ cups Fresh Mint, Chopped
• ⅓ cups Roasted Peanuts, Smashed
• 3 whole Lime Wedges

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