Ingredients

The following ingredients have 4 Servings
  • 8 ounces vermicelli rice noodles (prepared according to package instructions)
  • 12 ounces raw shrimp (peeled and deveined )
  • 1 tablespoon canola oil
  • salt and pepper (to taste)
  • 1/2 cup cucumber (thinly sliced)
  • 1/2 cup red bell pepper (seeded and thinly sliced)
  • 1/2 cup shredded carrots
  • 1/4 cup scallions (minced)
  • 1/4 cup cilantro (minced)
  • 1/4 cup lime juice
  • 2 tablespoons tamarind paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon ginger root (minced)
  • 1 clove garlic (grated)
  • 1 teaspoon chili paste (optional )

Instruction

  • Cook rice noodles according to package instructions and place in a large bowl; set aside. 
  • Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp to the bowl with the rice noodles.
  • While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
  • Add the remaining salad ingredients to the bowl (cucumber - cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.