Ingredients
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8 oz vermicelli rice noodles
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2 tbsp fish sauce
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2 tsp sugar
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3 tbsp lime juice
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2 tsp minced garlic
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3 tbsp sesame oil, divided
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3/4 cup roasted unsalted peanuts
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12 oz frozen peeled, deveined raw shrimp, thawed
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2 cups shredded carrots
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2 cups shredded cabbage
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1/2 cup cilantro leaves
Steps
1
Set grill or large grill pan to high. Heat a large pot of water to a boil on high. Cook the noodles according to package directions, then rinse with cold water.
2
Meanwhile, in a small bowl, stir together the fish sauce, sugar, lime juice, garlic, and 1 tbsp sesame oil until sugar dissolves. Finely chop the peanuts.
3
Pat the shrimp dry and add to a medium bowl along with remaining 2 tbsp sesame oil. Season with salt and pepper. Toss until well coated. Grill 3–4 min., until cooked through.
4
Divide the cooked noodles among 4 serving bowls. Top with the carrots, cabbage, and shrimp. Garnish with the cilantro and peanuts. Drizzle with the lime dressing.
Tips
If you don’t have a grill pan, sear the shrimp in a heavy-bottomed skillet.
