Ingredients
Shrimp and Marinade
- 1 pound large shrimp (peeled, deveined, tails removed)
- 4 tablespoons soy sauce or Tamari (divided)
- 1 teaspoon salt (divided)
- 4 tablespoons avocado oil (divided)
Noodles and Vegetables
- 8 ounces vermicelli rice noodles
- 1 cup red cabbage (thinly sliced)
- 2 carrots (peeled and thinly sliced)
- 1 English cucumber (thinly sliced)
- ½ cup loosely packed cilantro (finely chopped)
- ¼ cup fresh mint leaves (thinly sliced)
- ¼ cup fresh basil leaves (thinly sliced)
Vinegar Sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- ¼ cup warm water
- 1 tablespoon brown sugar (packed)
- 2 tablespoons lime juice (from 1-2 limes)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 clove garlic (finely minced)
Peanut Sauce
- ¼ cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (packed)
- 2 teaspoons rice vinegar
- 1 clove garlic (finely minced)
- ½ teaspoon sriracha (optional)
- ¼ cup warm water (plus more if needed to desired consistency)
Instructions
- Marinate the shrimp: Place the peeled, deveined shrimp in a large bowl and toss with 1 tablespoon of soy sauce. Allow them to marinate for 10 minutes to absorb the flavors.
- Cook the noodles: While the shrimp marinates, cook the vermicelli rice noodles according to the package instructions. Drain the noodles in a colander and rinse thoroughly with cold water to cool them down. Drizzle with 1 tablespoon avocado oil and sprinkle ½ teaspoon salt, tossing gently to coat. Set aside.
- Sear the shrimp: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Remove excess soy sauce from shrimp by letting them drip briefly, then add shrimp to the skillet in a single layer. Sprinkle with ½ teaspoon salt and cook for about 2 minutes on each side until shrimp turn opaque and curl up.
- Make the vinegar sauce: In a medium bowl, combine fish sauce, 2 tablespoons soy sauce, ¼ cup warm water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha (if using), and 1 minced garlic clove. Whisk together until the sugar fully dissolves.
- Prepare the peanut sauce: In another medium bowl, whisk peanut butter with remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 minced garlic clove, and ½ teaspoon sriracha (if using). Gradually whisk in ¼ cup warm water, adding a tablespoon at a time until you achieve your preferred smooth and pourable consistency. Set aside.
- Assemble the bowls: Divide the cooled noodles evenly among four bowls. Drizzle vinegar sauce over the noodles and toss gently until well coated. Top each bowl with the seared shrimp, red cabbage, carrots, and cucumber. Drizzle peanut sauce over the assembled bowls and garnish with cilantro, mint, and basil before serving.
Notes
- Ensure shrimp are cooked just until opaque to maintain tender texture.
- Adjust sriracha quantity in sauces to control heat level or omit for mild flavor.
- If desired, add extra warm water to peanut sauce to thin it out for easier drizzling.
- Fresh herbs are essential for authentic flavor—do not skip or substitute with dried.
- You can prepare components ahead, but assemble just before serving to keep noodles and vegetables fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Low Fat
