Prep
8 min
Total
8 min
Serves
4
INGREDIENTS
- 250g medium-wide rice noodles
- 1 tbsp canola oil
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp chili-garlic sauce
- 1 large lime zest and juice
- 340g cold-water shrimp thawed and drained
- 1 English cucumber peeled and sliced into half-moons
- 1 cup fresh cilantro chopped
- ¼ cup fresh basil or mint (or both)
METHOD
- Place noodles in a large metal or glass bowl and cover with boiling water from the kettle.
- Let stand 5 to 8 min or until tender.
- Note that rice noodles don’t get tender in the same way as regular pasta.
- They should still have a notable bite.
- Drain and rinse with cold water.
- Toss with oil in a large bowl.
- Stir fish sauce with brown sugar, chili-garlic sauce, lime zest and juice in a medium bowl.
- Pat the shrimp dry and stir into the mixture.
- Toss herbs with noodles then divide among 4 bowls.
- Top with warm shrimp and sauce mixture. Serve with extra limes if you like.
