Ingredients
½ cup hot water
¼ cup sugar
¼ cup limejuice
2 Tbsp fish sauce
4 or 5 thin slices of jalapeno pepper or a pinch of red pepper flakes
6 oz rice noodles or vermicelli
2 heads romaine lettuce sliced (about ½ to 1 inch pieces)
1 cup total chopped herbs, mint, cilantro, and basil (or what ever you like)
¼ cup cornstarch
¼ cup brown sugar
1 tsp black pepper
1 lb shrimp, peeled * see note for salmon
3 Tbsp canola oil
½ cup sliced green onions
4 cloves garlic sliced
Chopped peanuts for serving
Directions
Make sauce by combining hot water and sugar, stirring to dissolve sugar.
Add lime juice, fish sauce and jalapeno peppers or red pepper flakes.
Cook noodles according to package direction. Drain and rinse with cold water.
Combine lettuce and herbs in a large bowl.
Combine cornstarch, brown sugar and pepper in a large bowl stirring to combine.
Add shrimp and toss to coat.
Heat oil in a large skillet over high heat.
Add shrimp and sear on each side, about 3 minutes total. Remove from skillet.
Reduce heat to medium and add green onions and garlic.
Cook for about 1 minute, return shrimp to the skillet and cook for a minute more.
To serve: Divide lettuce herb mixture among four bowls. Top with noodles and shrimp. Top with chopped peanuts and divide sauce between bowls.
* If you want to add salmon, sauté it before the shrimp to desired degree of doneness. It’s a great use for leftover salmon or other favorite seafood.