The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.
Recipe information
Yield
6 Servings
Ingredients
1
pound medium shrimp, peeled, tails intact, deveined
½
lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped
1
Fresno chile, with seeds, finely chopped
2
garlic cloves, finely chopped
1
teaspoon kosher salt
1
teaspoon sugar
8
oz. rice vermicelli noodles
Vegetable oil (for grilling)
½
cucumber, peeled, cut into thin strips
1
medium carrot, peeled, cut into thin strips
¼
cup salted, roasted peanuts, coarsely chopped
Thai basil, mint, and/or cilantro sprigs, and Pickled Whole Shallots (click for recipe; for serving)
Need to make a substitution?
Preparation
Step 1
Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.
Step 2
Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.
Step 3
Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.
Step 4
Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.
Do ahead: Shrimp can be marinated 12 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 115 Carbohydrates (g) 25 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 21 Sodium (mg) 650