Thai Rice Noodle Salad With Chili-Lime Vinaigrette Recipe

Ingredients (18)

• 1/3 cup lime juice, from about 3 limes, more to taste
• 3 tablespoons fish sauce, more to taste
• 3 tablespoons soy sauce, more to taste
• 2 to 3 teaspoons sugar, to taste
• 1 to 3 teaspoons chili sauce, to taste
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 8 ounces dried vermicelli rice noodles
• 1 to 2 cups bean sprouts, optional
• 2 medium tomatoes, cut into small slices
• 1 medium carrot, sliced into matchsticks
• 4 medium green onions, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 small red or orange bell pepper, thinly sliced
• 1 can cooked shrimp, drained, optional, (or substitute with tofu)
• 1 cup coarsely chopped fresh cilantro, more for garnish
• 1/2 cup coarsely chopped fresh basil, for garnish
• 1/4 cup dry-roasted peanuts, coarsely chopped, for garnish