You are here

Thai Noodle Bowl with Grilled Shrimp

Thai Noodle Bowl with Grilled Shrimp

Nutrition Facts
Thai Noodle Bowls with Grilled Shrimp
  • Makes: 4 servings


  • 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 or grill rack over medium-high heat, lining with foil if needed. 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.