1/3 cup Asian fish sauce
1/4 cup rice vinegar (not seasoned)
2 Tbsp sugar
1-1/2 Tbsp fresh lime juice
2 large garlic cloves, minced fine
1/2 tsp dried hot red pepper flakes
In a bowl stir together all dressing ingredients until sugar dissolves. Chill, covered, 1 hour.
1 lb jumbo shrimp (16-20) or tiger prawns (14-15)
1 large garlic clove, minced fine
1/2 small onion, sliced thin
1/2 tsp freshly ground black pepper
2 tsp chili oil
The Shrimp Sauce:
1 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp water
Stir to dissolve the sugar.
1 lb rice stick noodles (I use 1/8 to 1/4 inch wide Vietnamese noodles)
In a bowl soak noodles in hot water to cover, for 15 minutes to
soften. While noodles are soaking, bring 6 quarts salted water to boil.
Drain noodles in colander and cook in boiling water 45 seconds, or
until just tender. Drain noodles and rinse under cold water to stop
cooking. Drain again and with scissors cut into 4-inch lengths.
1 English cucumber, halved, seeded, cut in 2-inch long sections, then into julienne strips
4 scallions, cut first into 2-inch long sections, then into julienne strips
1/2 red pepper, cut, seeded, cleaned, then into 2-inch long julienne strips
1 cup Asian white radish, sliced into thin julienne strips
1 cup fresh mint sprigs
1/2 cup cilantro sprigs
1 cup Thai basil leaves (sprigs)
2 Tbsp chopped peanuts
Shell and devein shrimp, dry between paper towels.
Heat the oil in the pan, stir fry the garlic and onion 1 minute, add the shrimp, pepper, and the sauce. Cook for about 2-4 minutes or until the shrimp are just cooked. Take from heat and cool. Halve shrimp lengthwise.
On individual plates, combine the noodles, salad ingredients and dressing, then top with shrimp and peanuts. Let each diner tear mint, cilantro and basil leaves onto the top of their salads.