Gluten Free Recipe: Vermicelli and Salad Rolls with Peanut Sauce Recipe by Abisaac

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Ingredients

Ingredients for Vermicelli and Salad Rolls:
One carrot
1/4 of a Cucumber
Vermicelli rice noodles (The long thin ones, about half a package may be needed)
Fish Sauce (Blue Dragon brand found at Wal-Mart)
Beat sprouts (We used snow peas because the sprouts at Sobey's were bad)
8 Rice wraps (Found in international aisle, should be only $2 for a package)
2 boneless-skinless chicken breasts
green onion and crushed peanuts for garnish
soy sauce
1/4 head of lettuce
Ingredients for Peanut Sauce:
1/2 cup peanut butter (Kraft Light)
1/4 cup water
1/4 cup soy sauce (VH Brand)
2 tbsp lime juice
2 cloves garlic, minced
2 tbsp rice vinegar
Pinch of Red Chili flakes
Combine all ingredients in a sauce pan over low heat. If needed add pinch of crushed chilli flakes and 1 tsp of sugar
You can also make the vermicelli noodles by boiling a pot of water and adding the noodle to the boiling pot for 1 minute and drain water