For the Puffed Rice Noodles

• vegetable oil for frying
• rice vermicelli noodles

For the Quick Pickled Carrots + Shallots

• 1 cup white vinegar distilled
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 carrot peeled and julienned, medium
• 2 shallot halved and thinly sliced lengthwise

For the Chicken

• ¼ cup vegetable oil
• 1 shallot thinly sliced
• 6 cloves garlic minced
• 1-3 Thai bird chile minced, seeds removed for less heat
• 1 ½ lbs ground chicken
• black pepper freshly cracked, to taste
• salt freshly cracked, to taste
• 2 brown sugar packed
• ¼ cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• ¼ cup lime juice
• 3 scallions thinly sliced on a bias

Assembly

• Boston bibb lettuce leaves separated, washed and dried, or iceberg lettuce
• mint
• Thai basil
• cilantro washed, dried and large stems removed, fresh, combination of any or all
• sriracha hot sauce