Rice Noodle Salad with Shrimp

Deselect All

3 tablespoons sugar

1/3 cup fresh lime juice (from 4 limes), plus wedges for serving

2 large cloves garlic, grated

1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)

1 tablespoon fish sauce

2 tablespoons vegetable oil

12 ounces large shrimp (about 16), peeled and deveined, tails intact

1 8.8-ounce package thin rice noodles

1/2 head red leaf lettuce, thinly sliced

2 large carrots, grated (about 2 cups)

1/2 English cucumber, halved lengthwise and thinly sliced

1 cup roughly chopped fresh cilantro and/or mint