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A refreshing dish for any time you wanna pretend it’s summertime again ??☀️: Vietnamese-inspired rice noodle salad with sauteéd shrimp, crunchy raw veg and tons of fresh herbs, tossed with sesame oil + a flavorful punchy lime vinaigrette and topped with roasted peanuts + toasted sesame seeds. Replace the shrimp with tofu, chicken, or your favorite protein!
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Vinaigrette: stir together juice from 1 lime (or more to taste), about 1 ½ tsp fish sauce, a small crushed garlic, ½ tsp sugar, thinly sliced thai chili pepper (optional), with a splash of rice vinegar and water. Taste and adjust with more lime, rice vinegar or fish sauce to your liking. Dressing should be pretty assertive because it’ll have to season all the raw veg + plain noodles. Set aside.
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Cook about half an 8 oz. pack of dried thin rice noodles (for two servings) according to package directions, drain, rinse, toss with sesame oil and set aside.
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While the rice noodles are cooking (or soaking in hot water), saute about a dozen shrimp (or your fave protein) in a hot pan + neutral oil until shrimp turns pink, about 2-3 minute on the first side, then about a minute more after you flip them. Remove pan from heat and let cool slightly.
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Assembly: Toss the rice noodles again to loosen, add more sesame oil if you prefer and transfer to a serving bowl. Top with cooked shrimp, crunchy raw veg such as cucumbers, carrots, watermelon radishes (or daikon), scallions and tender herbs such as basil, cilantro, mint and/or basil; also add chopped roasted peanuts and toasted sesame seeds. Serve dressing (and more limes) at the table and toss with the noodle salad, adding more as you eat. Enjoy!
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