Vietnamese Peanut Sauce Lettuce Wraps

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Ingredients

300g / 10 oz peeled whole cooked prawns/shrimp (, medium (600g/1.2lb unpeeled whole prawns - this is what I use) - Note 1)
75g / 2.5 oz dried vermicelli noodles ((or glass noodles or rice))
12 large or 16 -20 small lettuce leaves ((I used baby cos/romaine), eg iceberg, butter lettuce)
1 batch quick pickled carrots and daikon (, below *recommended* OR 2 carrots finely julienned (use plain))
2 cups beansprouts
2 cucumbers (, julienned)
2 cups mint leaves
2 cups coriander/cilantro sprigs ((sub with chives + extra mint))
3 birds eye red chilli (, finely sliced (optional))
1/4 cup roasted peanuts (, finely chopped (recommended))
2 tbsp natural peanut butter (, smooth (ie not sweetened) - Note 2)
2 tbsp hoisin
1 - 2 tbsp lime juice (, sub rice vinegar)
1/3 cup LOW FAT coconut milk ((Note 3))
1 large garlic clove (, finely grated)
1 tsp+ sambal oelak ((or other chilli sauce/paste of choice), can omit (adj to taste))
1 tsp dark soy ((Note 4))
1 tsp white sugar
1/2 tsp cooking salt / kosher salt
2 medium carrots (, peeled cut into 2 mm / 1/10″ batons)
1/2 large white radish (daikon) (, peeled, cut the same as carrots)
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking salt / kosher salt
3/4 cup rice wine vinegar ((sub apple cider vinegar))

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