vietnamese salt and pepper shrimp rice noodle bowl

Ingredients For vietnamese salt and pepper shrimp rice noodle bowl

• 5 oz

  uncooked rice vermicelli noodles
• 1/2 c

  lukewarm water
• 3 Tbsp

  granulated sugar
• 1/4 c

  fresh lime juice
• 1 Tbsp

  rice vinegar
• 5 tsp

  fish sauce
• 2

  serrano chiles, thinly sliced
• 4 c

  green leaf lettuce, cut in 1/4 inch slices
• 3 c

  pickling cucumbers (kirby), seeded and cut into diagonally cut slices (about 2)
• 1/4 c

  cilantro leaves
• 1/4 c

  thai basil leaves, torn
• 1/4 c

  mint leaves, torn
• 2 tsp

  cornstarch
• 1 tsp

  dark brown sugar
• 1/4 tsp

  salt
• 3/4 tsp

  white pepper
• 1 lb

  fresh large shrimp, peeled and deveined
• 2 Tbsp

  canola oil, divided
• 1/3 c

  green onion, thinly sliced
• 3 clove

  garlic, finely chopped
• 1/2 c

  unsalted, dry-roasted peanuts, coarsely chopped