Rice Noodle Salad with Shrimp

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.

  • Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.

  • Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

  • Photograph by Justin Walker


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    This recipe is featured in:

    Healthy Eating on a Budget