Photo by Gina Moore
SERVES 4
1 14-ounce package rice stick noodles or vermicelli
1 tablespoon sesame oil
4 tablespoons fresh lime juice
3 tablespoons fish sauce
4 teaspoons chili-garlic sauce
1½ teaspoons honey
1 pound shrimp, peeled, deveined and cooked
1 cup English cucumbers, thinly sliced
1 8-ounce package sugar snap peas, cut in half
1 red bell pepper, thinly sliced
3/4 cup grated carrots
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup chopped dry roasted peanuts
Place noodles in a large bowl and cover with hot water. Let sit for 5 minutes until soft. Drain, rinse with cold water and drain well. Toss with oil to keep the noodles from sticking to each other.
In a small bowl whisk lime juice, fish sauce, chili-garlic sauce and honey. In a medium bowl place shrimp; add 2 tablespoons dressing and toss to coat.
Divide noodles among salad bowls and top with cucumbers, peas, peppers, carrots, mint leaves and cilantro. Spoon shrimp mixture over vegetables and drizzle with remaining dressing. Garnish with nuts.
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