1-First Step: Cook the Rice Noodles Bring a large pot of water to a boil. Add 8 oz rice vermicelli noodles and cook for 3-4 minutes until soft but al dente. Drain immediately and rinse under cold running water to stop cooking and prevent sticking. Toss with a touch of sesame oil if desired. Set aside to cool.

2-Second Step: Prepare the Fresh Vegetables and Herbs Wash all produce. Shred 2 cups carrots using a box grater or mandoline. Julienne 1 cucumber into thin matchsticks. Slice 1 red bell pepper into thin strips. Shred 2 cups green cabbage or chop lettuce. Finely chop 1/2 cup each of mint, cilantro, and basil. Place in a large mixing bowl.

3-Third Step: Cook the Protein Choose 1 lb shrimp, grilled chicken, or tofu. For shrimp: Heat 1 tsp oil in a skillet over medium-high. Sauté shrimp 2-3 minutes per side until pink and opaque. For chicken: Grill or pan-sear slices 4-5 minutes. For tofu: Press, cube, and fry 3-5 minutes until golden. Season lightly with salt. Let cool slightly.

4-Fourth Step: Make the Peanut Sauce Dressing In a small bowl, whisk 1/4 cup lime juice, 3 tbsp fish sauce (or tamari), 2 tbsp rice vinegar, 1 tbsp sugar, 2 minced garlic cloves, 1 tsp chili paste, and 2 tbsp peanut butter. Stir until smooth and sugar dissolves. Taste and adjust spice or sweetness. For thinner consistency, add 1 tbsp water.

5-Fifth Step: Assemble the Salad Add cooled noodles, cooked protein, and 1/4 cup chopped peanuts to the veggie bowl. Drizzle with peanut sauce dressing. Toss gently with tongs to coat evenly without crushing herbs. Avoid overmixing to keep crunch.

6-Final Step: Serve and Enjoy Divide into 4 bowls. Garnish with extra peanuts or lime wedges. Serve at room temperature or chilled.