Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp neutral oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 8 oz dried rice vermicelli noodles
  • 4 cups water
  • 2 cups shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, crushed
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 clove garlic, minced

Instructions:

  1. Soak rice noodles in hot water according to package directions until tender. Drain immediately and rinse under cold running water until completely cool to the touch.
  2. In a large mixing bowl, toss shredded carrots, sliced cucumbers, torn mint, and chopped cilantro together.
  3. In a small bowl or jar, whisk together lime juice, 2 tbsp fish sauce, 1 tbsp soy sauce, brown sugar, and minced garlic until the sugar is fully dissolved.
  4. Toss shrimp with neutral oil, 1 tbsp soy sauce, 1 tbsp fish sauce, and honey. Let marinate for 5 to 10 minutes.
  5. Heat a large skillet or grill over medium-high heat until a drop of water sizzles instantly.
  6. Place shrimp in a single layer. Sear for 2 to 3 minutes per side until edges are opaque and charred, reaching an internal temperature of 145°F (63°C). Remove from heat immediately.
  7. Toss the chilled rice noodles with half of the prepared dressing.
  8. Divide the dressed noodles among four bowls. Top each with a portion of the vegetable and herb mix.
  9. Place the grilled shrimp on top of the vegetables, drizzle with the remaining dressing, and garnish with crushed peanuts.