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Active Time
30 minutes
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Total Time
30 minutes
These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.
Ingredients
Makes 4 servings
Step 1
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
Step 2
Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
Step 3
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
Nutrition Per Serving
Leave a Review
Reviews (21)
Back to TopThe dish is okay, just not special. We did not find it too spicy, just too uninteresting.
astier
Avon, CT
8/11/2012
Cold. Not very good. I was disappointed. I love healthy food, but this was a miss.
kmgreen1
Scottsdale
1/15/2012
This is a great recipe, but I made adjustments to create a bit more complexity. It needed a lift. I grilled the shrimp and then tossed them into the dressing, which I didn't find too spicy, though I notice some comments on this board say otherwise. I added sliced mangos and a few drops of sesame oil to the finished salad, roasted chopped peanuts and scallions. I omitted the mint because I didn't have any. It was pure yumminess!
Iris9
7/25/2011
I was really skeptical while making this dish. The sauce didn't taste right. But once I put it all together the cilantro and mint really completed the taste. It was surprisingly good.
Anonymous
10/10/2010
This is perfect for a hot summer night! It's also very easy to make. I added a bit of basil and a few peanuts on top. Next time I make it I'll cut back on the fish sauce a bit.
Anonymous
Broomfield, CO
6/10/2010
I added a couple drops of sesame oil to the noodles and sprinkled roasted cashews on top -- delish! You can prep your components early and keep all the parts in the fridge until dinner time. The layering is easy, and visually appealing. When you taste the dressing on its own, it's quite overpowering. But, when lightly drizzled over the salad it really complements the veggies and shrimp.
cccisme
5/18/2010
总体味道好…没有太种社会l. I ended up adding some peanuts and a lot of veggies which only slightly improved the flavor. I also thought this was way too spicy. I hate to give it such a bad rating, but I think it was a waste of ingredients.
CallaRose
10/9/2009
This recipe is quick, easy and delicious. That said, I did think it was missing something. I agree that roasted peanuts or sesame seed would be a good addition. I also added just a couple tsp of sesame oil to the dressing. Very good, and the leftovers are equally good. My husband and I will definitely be making this again.
katiechanw
Kansas City, MO
7/22/2009
made this per recipe, and it turned out great, except I used basil instead of mint. I actually cut the shrimp in half which was easier to eat, and halved the chili for my taste. I also mixed everything together beofre plating, instead of making each plate individual, and it was easier.Would reccomend to try.
diavolos
Hoffman Estates
7/12/2009
Used 1/2 pkg of rice noodles instead of a whole package. Added 2TBSP Thai Sweet Chili Sauce, 1/2-1 tsp more sugar,and 3 cloves finely minced garlic and for added heat, SRIRACHA Hot Chili Sauce, to dressing. Brushed shrimp with dressing then grilled. After grilling I tossed shrimp with 1/4 c dressing and refridgerated. Used English cucumber,added 1/c Thai Basil, 1/2 c thinly sliced radishes, 1 c bean sprouts. I added toasted peanuts to the salad. Garnished with whole mint and a wedge of lime. It was very hot the day I made this salad and it was a cool refreshing dinner. My husband loved it. Will definitely make again
Anonymous
San Diego, Ca
7/3/2009
This was an excellent salad. The only modification I made was to use a standard cucumber as the store was out of Japanese/Persian. Will definitely make again. Next time, I may pull back on the chili garlic sauce (I went a little heavy with it, probably closer to 5T) and add the peanuts as mentioned. For a modification, I may also add some mango (the taste was quite similar to the shrimp mango summer rolls on this site).
mimarge
Minneapolis, MN
5/16/2009
This classic Thai dressing is made twice as good if you remember to sprinkle ground roasted peanuts over the finished dish. Make sure to roast them in a pan first so they go golden and nutty. You could also add fresh mung beans (beansprouts) and some chopped spring onion (green onion / scallion) to add a bit more zing.
gregsw18
Pézenas, France
5/13/2009
Yummy & refreshing. Especially good the second day after being in the fridge and soaking up the dressing!
Anonymous
Santa Cruz CA
5/8/2009
If you find an Asian sauce is too spicy for you, gradually add a few drops of rice vinegar until it's mild enough for your palate.
Anonymous
Buckeye, Arizona
4/30/2009
yum! I forgot how spicy the chili garlic sauce was. MY lips burned for hours. non the less very very tasty, the vegetables are great.
tawnycarson
4/30/2009
