Lemongrass Shrimp & Noodle Bowl

Whisk water, lime juice, fish sauce, brown sugar and chile (or jalapeño) in a medium bowl. Transfer half to a small bowl and set aside. Add shrimp, lemongrass and garlic to the medium bowl and stir to combine. Let stand at room temperature, stirring occasionally, for 15 minutes.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold water until chilled.

Heat oil in a large nonstick skillet over medium heat. Add the shrimp with the marinade and cook, stirring occasionally, until cooked through, about 4 minutes.

Divide lettuce, the noodles, carrots and cucumber among 4 bowls. Using a slotted spoon, divide the shrimp among the bowls. Whisk the liquid remaining in the pan into the reserved sauce. Drizzle over the bowls. Garnish with mint and peanuts and serve with lime wedges, if desired.