Grilled Shrimp and Noodle Salad

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I was pretty disappointed with this recipe. It was my first time cooking with fish sauce and I assume that was why I disliked it so much. And I was also not a big fan of the rice noodles with this either. It might have been better with a lo mein noodle instead. I usually will eat anything I make even if it doesn't turn out the way I'd hoped because of the work that goes into it but I couldn't with this one.

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Very nice! I switched out the asparagus and mushrooms for snow peas and cabbage because that's what we had, and it was lovely. I stir fried the whole thing and it was a relatively healthy and surprisingly filling dinner!

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I don't understand why you would use the fish sauce if you hate it? I hate fish sauce too so I didn't use it. I used soy and sesame and added green onion and diced red jalapeno. I made this then put it in the freezer and kept stirring until it was good and chilled. So so good. Tastes just like a deconstructed Vietnamese spring roll.

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Excellent, restaurant quality taste. I followed the advise of another review and simply stir fried everything. Next time I'll add more chili sauce to up the heat but otherwise this was great. All the comments here about the fish sauce are absurd, maybe these folks just need to find something else to make.

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Overall the recipe was good. The flavor of the shrimp was great! My husband didn't like the noodles. I didn't love them either but they were done much earlier than the rest of the meal and did sit longer than maybe they should have. The veggies were good too! The fish sauce was hard to take. I didn't like the smell of it but I've had it before and knew that it would still taste good. Overall my husband and I both liked the meal

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I agree with skristol, if you don't like the smell of fish sauce, it could be off putting. But with the lime juice, it balances out the fish sauce and gives it a great flavor! The mushrooms were my favorite part!

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Here's the problem: 1. Too many people don't like the smell/taste of asian fish sauce (neither do I. 2. Even if you don't like the smell/taste, you can pan-fry the sauce to dissipate/transform its potency (just as Rachel Ray does with regular anchovies. Unfortunately, because this recipe calls for a marinade and grilling, most cooks don't get a chance to fully dissipate the sauce. Too bad. The flavor combination for this dish is perfectly balanced. It tastes better than any rice noodle dish we could order from a Thai or Malaysian restaurant. Forget marinading and grilling. This should be a stir-fry, not a salad. Simply stir-fry everything together in a hot wok/pan. The heat with open up the noodles and the shrimp so that all of these flavors soak in. First add some oil, then the veggies, then the sauce combination, then the shrimp, then the boiled noodles. Top with the cilantro. I expected to have some leftovers, but we ate it all in one sitting.

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Really did not like this recipe! This is one of the few I have ever truly disliked on the food network site. I used less fish sauce than it called for and still didn't even put all of the marinade in with the noodles it was too overbearing. Very disappointed!

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OMG SCORE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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This is the first recipe that from Food Network I will never use again. As the other reviewers indicated, there is too much fish oil. One or two TBSP would be plenty. I added soy and hoison to dissipate the odor of the marinade. The rest of the ingredients are standard, nothing special. Fortunately, I cooked the shrimp on the grill, so it kept the bad smell outside.