Ingredients
4
4 servings
- •¼ cup water, or more to taste
- •3 tablespoons lime juice
- •3 tablespoons fish sauce
- •3 tablespoons brown sugar, or more to taste
- •1 clove garlic, minced
- •1 teaspoon minced fresh ginger root
- •½ teaspoon Sriracha chile sauce
- •1 (8 ounce) package (linguine-width) rice noodles
- •2 cups thinly sliced Napa (Chinese) cabbage
- •1 ½ cups matchstick-cut carrots
- •8 ounces grilled shrimp
- •1 cup bean sprouts
- •½ English cucumber, halved lengthwise and cut into thin slices
- •2 green onions, thinly sliced
- •2 ⅔ tablespoons chopped fresh mint
- •2 ⅔ tablespoons chopped fresh cilantro
- •2 ⅔ tablespoons chopped fresh basil
- •½ cup coarsely chopped peanuts
Instructions
- Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
- Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
- Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Nutritional Facts
Per 4 servings
- Calories: 450
- Carbohydrate: 71g
- Fat: 10g
- Fiber: 5g
- Protein: 20g
- Sugar: 16g
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