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.
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
How to Make It
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.
I just discovered a tip to make this dish even more amazing. I mix the liquids and serranos and let the cucumbers soak for a while in the mixture. Even 10-20 minutes of this makes an improvement, a few hours and it's great. The cucumbers get crunchier and more flavorful and it all just marries so well. Love. It.
Amazing!! I actually didn't have some of the ingredients - chilis, cilantro, lettuce....but I substituted some chili paste for the chilis and did without the rest and my husband was super happy! He ate 4 servings. Definitely on our rotation now.
Yum! Very happy with this. Made some adjustments only because I had different ingredients on hand: sauteed bok choy for lettuce and 1/2 of the shrimp for 1/2 pound of Korean fish balls. Though time-consuming to prepare (will never purchase not-deveined shrimp again, not worth the cheaper price!) was worth it. Yum, yum.
This was so good, definitely a keeper for us. I didn't have any serrano's so I just added 1/2 t. of crushed red pepper and that gave the dressing plenty of heat. Tasted like something out of a restaurant.
Great recipe - easy to put together in steps too. I mixed the sauce and prepped the vegetables earlier, and just had to cook the noodles and stir fry when it was time for dinner. Used regular basil since my store didn't have any Thai basil, but otherwise followed the directions