Dressing: 1/4 cup fresh lime juice 1 Tablespoon gf brown sugar 1 Tablespoon Thai fish sauce 1 Tablespoon gf chili paste
salad: 2 cups boiling water 3 ounces rice angel-hair pasta 1/2 pound medium shrimp, cooked and peeled 1/2 cup mint leaves, torn 1/4 cup scallions, thinly sliced 1/4 cup fresh lemon grass peeled & sliced(optional) 1 Thai hot red or serrano chili, seeded and chopped 4 romaine lettuce leaves 4 teaspoons unsalted peanuts, finely chopped 1/2 cup cilantro sprigs
For dressing: Combine first 4 ingredients and whisk well.
For salad: Cook pasta in boiling water according to package instructions. Drain noodles and rinse with cold water. Cut noodles into 3 pieces.
Combine noodles, shrimp and next 4 ingredients, mint leaves through chili, in a large bowl. Pour dressing over noodle mixture, toss gently to coat.
Spoon 1 cup noodle mixture onto each of 4 lettuce lined plates. Sprinke with cilantro and peanuts.