Thai Seafood Noodle Salad

Ingredients

• 6 ounces rice vermicelli
• 2 red Thai chiles, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup sugar
• 1/2 cup fresh lime juice
• 1/3 cup Asian fish sauce
• 2 tablespoons boiling water
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 pound bay scallops
• 1/2 pound small squid, bodies cut into 1/2-inch rings and tentacles halved
• 3 plum tomatoes, seeded and diced
• 1 cup bean sprouts
• 1 cup mint leaves
• 1/2 small red onion, thinly sliced
• 1/2 cup salted roasted peanuts
• 6 butter lettuce leaves, for serving
• Cilantro leaves, for garnish

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