INGREDIENTS
1 lb
Snapper, boneless skinless
12
Boston or romaine lettuce, large leaves
4
Carrots, small
1
Peanuts, toasted unsalted
1 cup
Thai basil, fresh
1/2
Thai chile pepper or serrano chile
1 tbsp
Fish sauce
3 tbsp
Lime juice, fresh
8 oz
Vermicelli noodles
3 tbsp
Cane juice, organic
1/2 tsp
Sea salt
1 tbsp
Grape seed oil
3/4 cup
White vinegar