Vietnamese-style shrimp and vegetables over rice noodles

Adapted from the recipe on the bottle of My Linh’s Nuoc Mam
(makes enough for 5)

Ingredients:

1 package rice sticks (the long thin white ones from Vietnam or the Philippines, not the Chinese ones)
30 shrimp (use the precooked ones for ease or poach them)
1 cucumber, peeled and cut in thin strips
½ cup scallions, minced fine
½ cup peanuts, chopped fine
One small head iceberg lettuce, cut into ribbon strips
1/3 cup mint, chopped fine
1/3 cup cilantro, chopped fine
1/3 Thai basil chopped fine
One bottle My Linh’s Nuoc Mam Finishing Sauce

Instructions:

In a large pasta pot, boil water, add a little salt, and put the rice noodles in. Boil the noodles for about 3-4 minutes, until just soft. Drain and rinse.

Defrost the shrimp (or poach them in simmering water until just opaque and then cool them). Cut each shrimp in half, length wise.

Chop all the vegetables and herbs. Grind peanuts in a spice grinder, or chop them fine.

Arrange the herbs, vegetables, and shrimp in little bowls for the table.
For each serving, make a bed of lettuce strips. Then put a pile of noodles on top. Then add the veggies and shrimp, and then sprinkle with peanuts and herbs. Then spoon over the nuoc mam. Start with a couple of tablespoons, toss and add more to taste.