Ingredients and Weight:
- Rice noodles (vermicelli): 250g
- Shrimp, peeled and deveined: 450g
- Cucumbers, sliced thinly: 2 medium
- Carrots, shredded: 1 large
- Bean sprouts: 1 cup
- Cilantro, chopped: 1/2 cup
- Peanuts, crushed: 1/2 cup
- Sesame seeds, toasted: 1/4 cup
For the Dressing:
- Fish sauce: 6 tablespoons
- Lime juice: 4 tablespoons
- Sugar: 2 tablespoons
- Garlic, minced: 1 clove
- Rice vinegar: 1 tablespoon
- Vegetable oil: 2 tablespoons
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Cook the shrimp in a skillet with 1 tablespoon of vegetable oil until fully cooked.
- Combine the cucumbers, carrots, bean sprouts, and cilantro in a large bowl.
- In a separate bowl, whisk together the fish sauce, lime juice, sugar, garlic, rice vinegar, and remaining vegetable oil to make the dressing.
- Add the noodles, shrimp, and dressing to the bowl with the vegetables and toss to combine.
- Scatter the crushed peanuts and sesame seeds over the salad.
Nutritional Information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Light and refreshing
- Savory and tangy
- Colorful and visually appealing
- Suitable for American taste
User Comments:
- "This salad is so easy to make and tastes delicious. The shrimp is cooked perfectly and the dressing is flavorful."
- "I love the combination of flavors in this salad. It's the perfect summer dish."
- "This salad is a hit at parties. It's always the first thing to disappear."
Special Precautions and Tips:
- If you don't have rice noodles, you can substitute spaghetti or linguine.
- To make the salad vegan, simply omit the shrimp.
- To add some heat, add a teaspoon of Sriracha to the dressing.
