Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4

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.

How to Make It

Step 1

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.

Step 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.

Step 3

Combine lettuce, cucumber, and herbs; set aside.

Step 4

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.

Step 5

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.

Ratings & Reviews

And if you have the time ...

kayakGirl21
October 19, 2015
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.

JBrownlee review

Phillygirl2
April 24, 2015
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.

dgoodjohn's Review

dgoodjohn
January 31, 2014
This has become a regular in our household. I did find that it's not the best meal for a quick cook or a mid-week rush. There are a few steps but it is well worth it!

mlstrom's Review

bjane1
March 25, 2013
Delicious! Followed the recipe as directed, would do it again in a heartbeat! Definitely a keeper!

creamcheese's Review

SCtoNC
March 18, 2013
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.

kayakGirl21's Review

AmandaKC
March 08, 2013
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.

irish01's Review

creamcheese
March 04, 2013
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

bjane1's Review

mlstrom
March 03, 2013
This was exceptional! Very flavorful. The shrimp was tasty and cooked perfectly. I used whole wheat vermicelli rather than rice. I can't wait to make this for guests!

TokyoJim's Review

TokyoJim
March 03, 2013
I lived in SE Asia for two years and visit regularly. This recipe is spot on. It makes me really, really happy.

Phillygirl2's Review

carolfitz
February 25, 2013
Very good recipe. I've been on a steady restaurant diet of Thai and Vietnamese for the past 6 months and this recipe is as good or better than anything I've ordered out. Will definitely make again.