Vietnamese Garlic Shrimp Noodle Salad - Summer Flavours

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol, while chicken is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with potential health benefits.

Soak the Vietnamese vermicelli noodles in room temperature water for at least 15 minutes.

Blanch the soaked noodles in boiling water for about 3 seconds, then run them under cold water to stop cooking.

Marinate the cleaned and shelled tiger shrimp in 2 teaspoons of fish sauce while preparing other ingredients.

Chop 8 cloves of garlic finely, reserving one clove for the dipping sauce.

Thinly slice about two-thirds of a Thai chili for the shrimp and reserve the rest for the dipping sauce.

Prepare the dipping sauce by mixing 1/2 cup of warm water with 1/4 cup of sugar until dissolved, then add 1/4 cup of lime juice, 3 tablespoons of fish sauce, and the reserved chili and garlic.

Shred 4 small leaves of romaine lettuce and slice 1/3 of an English cucumber and 1 tomato.

Heat a non-stick frying pan over medium-low heat, add 1 tablespoon of avocado oil, then add garlic and chili, cooking until fragrant.

Add the marinated shrimp to the pan, cooking for about 1 minute on each side until cooked through.

Assemble the salad by placing lettuce, cucumber, tomato, shrimp, cilantro, Thai basil, mint, and peanuts in a bowl, serving with the dipping sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens