Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl

Submitted by gailanng

"Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author ­Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over."

 

• Ready In: 45mins
• Ingredients: 21
• Serves: 4

ingredients

• 5 ounces uncooked rice vermicelli
• 1⁄2 cup lukewarm water
• 3 tablespoons granulated sugar
• 1⁄4 cup fresh lime juice
• 1 tablespoon rice vinegar
• 5 teaspoons fish sauce
• 2 serrano chilies, thinly sliced (can sub other chili peppers)
• 4 cups green leaf lettuce, chopped into 1/4-inch strips
• 3 cups kirby cucumbers (about 2)
• 1⁄4 cup cilantro leaf, coarsely chopped
• 1⁄4 cup torn Thai basil
• 1⁄4 cup torn mint leaf
• 2 teaspoons cornstarch
• 1 teaspoon dark brown sugar
• 1⁄4 teaspoon salt
• 3⁄4 teaspoon white pepper
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1⁄3 cup green onion, sliced thin
• 3 garlic cloves, finely chopped
• 1⁄2 cup dry-roasted unsalted peanuts, coarsely chopped

directions

1. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
2. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
3. Combine lettuce, cucumber, and herbs; set aside.
4. Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
5. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
6. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.