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Thai Noodle Bowl with Grilled Shrimp

Rated : 
 by 12 people
Makes: 4 servings View Nutrition Facts


  • 1 8 ounce package vermicelli rice noodles or angel-hair pasta
  • 3 tablespoons  fresh lime juice
  • 1 tablespoon  plus 2 teaspoons fish sauce
  • 2 tablespoons  water
  • 2 tablespoons  canola oil
  • 4 teaspoons  sugar
  • 3/4 pound  large shrimp, peeled and deveined
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 shallot, thinly sliced lengthwise
  • 1 cup  fresh mint
  • 1/4 cup  roughly chopped unsalted roasted peanuts
  • 1 hot red chile, thinly sliced


1. Cook noodles according to package directions and divide among four bowls.

2. In a small bowl, whisk together lime juice, fish sauce, water, 2 teaspoons oil, and sugar until sugar is dissolved.

3. Heat a grill pan over medium-high heat. Divide shrimp among four wooden skewers, brush each with 1 teaspoon oil and grill, flipping once, until opaque, about 4 minutes.

4. Remove shrimp from skewers. Top noodles with shrimp, cucumber, carrots, shallot, mint, peanuts and chile and drizzle with fish sauce mixture.

Thai Noodle Bowl with Grilled Shrimp
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