Ingredients

The following ingredients have 4 Servings
  • <span></span>4 Tbsp Thai Sweet Chili Sauce
  • 2 Tbsp Water
  • 2 Tbsp Lime Juice
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>2 tsp Fish Sauce </span>
  • 6 oz Rice Vermicelli Noodles ((see note))
  • 1 lb Shrimp, peeled and deveined ((use the smallest shrimp size shrimp you can find))
  • 1 cup Shredded Carrot
  • 3 small Cucumbers, halved and chopped
  • 1/3 cup Cilantro leaves, chopped
  • 1/4 cup Mint leaves, chopped
  • 1/2 cup Peanuts, roasted and unsalted
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 head Butterhead Lettuce</span>
  • 1 Lime, sliced into wedges

Instruction

  • Make the dressing by whisking together sweet chili sauce, water, lime juice, and fish sauce. Taste and adjust if you'd like. (Add lime juice for more tartness, fish sauce for more salt, or a pinch of sugar if you want it more sweet.) Dressing can be made and refrigerated up to a week ahead.
  • Put rice noodles in a large mixing bowl. Place a colander over the bowl (on top of the noodles) and set aside.
  • Bring a large pot of water to a boil. Add shrimp to boiling water and boil until cooked through, 2-3 minutes.
  • When shrimp are finished cooking pour them into the colander so that the boiling water covers the noodles and the cooked shrimp remain in the colander. Set shrimp aside and let noodles soak until tender, 5-6 minutes. Drain noodles in the same colander as the shrimp.
  • Combine noodles and shrimp with shredded carrot, cucumbers, cilantro, mint and peanuts. Add dressing and toss until well combined.
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>Put one large butterhead lettuce leaf in the bottom of each of four serving bowls. Top with noodle salad and serve with lime wedges.</span>