Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl
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.
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INGREDIENTS
Nutrition- 5ounces uncooked rice vermicelli
- 1⁄2cup lukewarm water
- 3tablespoons granulated sugar
- 1⁄4cup fresh lime juice
- 1tablespoon rice vinegar
- 5teaspoons fish sauce
- 2
- 4
- 3
- 1⁄4
- 1⁄4cup torn Thai basil
- 1⁄4cup torn mint leaf
- 2teaspoons cornstarch
- 1teaspoon dark brown sugar
- 1⁄4teaspoon salt
- 3⁄4teaspoon white pepper
- 1
- 2
- 1⁄3
- 3
- 1⁄2cup dry-roasted unsalted peanuts, coarsely chopped
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DIRECTIONS
- Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
- 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.
- Combine lettuce, cucumber, and herbs; set aside.
- Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
- 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.
- 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.
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