Ingredients:

  • 8 oz (225 g) rice vermicelli noodles
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp (30 ml) vegetable oil
  • 3 cloves garlic, minced
  • 1-2 tsp (5-10 ml) crushed red pepper flakes
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) fish sauce
  • 1 cup (150 g) cucumber, julienned
  • 1 cup (150 g) carrots, grated
  • 1 cup (150 g) bean sprouts
  • Fresh herbs (mint and cilantro), for garnish
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) sugar
  • 1 tbsp (15 ml) soy sauce

Instructions:

  1. Boil water in a large pot.
  2. Add vermicelli and cook according to package instructions (usually about 3-5 minutes).
  3. Drain and rinse under cold water to stop cooking.
  4. In a mixing bowl, whisk together lime juice, sugar, and soy sauce until sugar dissolves.
  5. Heat vegetable oil in a non-stick skillet or wok over medium heat.
  6. Add minced garlic and sauté until fragrant (about 30 seconds).
  7. Add shrimp, red pepper flakes, soy sauce, and fish sauce. Cook until shrimp are pink and opaque, about 4-5 minutes.
  8. In a large mixing bowl, combine cooked vermicelli, shrimp mixture, cucumber, carrots, and bean sprouts.
  9. Drizzle with dressing and toss gently to combine.
  10. Garnish with fresh herbs and serve immediately.