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 gf rice angel-hair pasta 1/2 pound medium shrimp, cooked and peeled 1/2 cup torn mint leaves 1/4 cup scallions, thinly sliced 1/4 cup sliced, peeled fresh lemon grass (optional) 1 Thai, hot red or serrano chili, seeded and chopped 4 romaine lettuce leaves 4 teaspooons finely chopped, unsalted peanuts 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 each.
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. Sprinkle with cilantro and peanuts.