Ingredients
- 4 oz rice vermicelli noodles
- 1 lb peeled and deveined large shrimp, tails on or off (thawed if frozen)
- Kosher salt and freshly ground black pepper
- 1 Tbsp canola or vegetable oil
- 1 1/2 cups tightly packed mixed herb leaves (such as cilantro, mint and Thai basil), torn if large
- 2/3 cup roasted and salted peanuts, chopped or crushed
- 1 1/2 cups shredded carrots (about 4½ ounces, from about 3 medium carrots)
- 1 cup bean sprouts (about 3½ ounces)
- 2 handfuls (about 2 ounces) tender baby lettuce leaves (such as red leaf, green leaf, butter or a combination)
- 1 Thai chili, thinly sliced (seeded for a milder dressing)
- 3/4 cup smooth peanut butter
- 2 Tbsp hoisin sauce
- 1 Tbsp freshly grated garlic, from 3 large cloves
- 1 Tbsp freshly grated ginger, from a 1½-inch piece
- 1 Tbsp sugar
- 1 Tbsp canola or vegetable oil
- 1 Tbsp fish sauce
Instructions
Cook the rice vermicelli noodles according to package instructions. Immediately transfer to a colander and rinse under cold water. Set aside to drain well.
While the noodles cook, make the dressing. Place the sliced chili in a large bowl. Zest the limes until you have 1 teaspoon zest and add to the bowl. Juice the limes over the chili (about ½ cup juice) and let sit for 5 minutes. Add the peanut butter, hoisin sauce, garlic, ginger, sugar, oil and fish sauce and whisk to combine. Whisk in 2 tablespoons warm water to loosen (if the dressing is still too thick, add a touch more lime juice.) Reserve ½ cup of the dressing for drizzling.
Season the shrimp lightly with salt and pepper. In a large (preferably nonstick) skillet, heat the oil over medium-high until shimmering, about 1½ minutes. Arrange the shrimp in a single layer and cook, undisturbed, until just opaque, 3 to 4 minutes. Flip and continue to cook until just fully cooked, 1 to 2 minutes more. Transfer the shrimp to a large plate to prevent overcooking.
Add the noodles, half the herbs and half the peanuts to the bowl with the dressing, and toss until the noodles are well coated. Top with the carrots, bean sprouts, lettuce and shrimp. Spoon the remaining dressing over the vegetables and shrimp, and top with the remaining herbs and peanuts.
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