Scale

1 shallot (thinly sliced and separated into rings)
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 1/2 teaspoons salt (divided)
8 oz vermicelli rice noodles
4 1/4 cups Pure Leaf Unsweetened Iced Tea (divided)
4 cups water
1 lemongrass stalk (peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped)
1/4 cup cilantro leaves (10 stems reserved)
2– inch piece of fresh ginger (half sliced, half finely chopped)
2 small Thai chiles (stemmed, seeded and chopped or 1Ž2 teaspoon chili flakes)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon dark brown sugar
1 hothouse cucumber (cut into matchsticks or shredded lengthwise on a mandoline)
2 medium carrots (peeled and cut into matchsticks or shredded lengthwise on a mandoline)
6 radishes (cut into matchsticks or shredded on a mandoline)
1/4 cup mint (coarsely chopped)
1/4 cup dry-roasted peanuts (crushed)
1 pound cooked shrimp or shredded rotisserie chicken (optional)

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Heat canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry shallots in oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1Ž2 teaspoon salt.
In a large saucepan, combine 4 cups Iced Tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and remaining teaspoon salt and bring to a boil. Add rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.
For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1Ž4 cup Iced Tea in a blender or food processor and pulse until smooth.
Place noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken or shrimp (if desired) in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.