“C'mon...learn a new cuisine. From: Cooking Light Global Kitchen by New York Times best-selling author David Joachim.”

Ingredients Nutrition


  1. Cook rice vermicelli noodles according to package directions.
  2. Drain and rinse with cold water; drain.
  3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
  4. Add lime juice, vinegar, fish sauce and chiles; set aside.
  5. Combine lettuce, cucumber and herbs; set aside.
  6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
  7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
  8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
  9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
  10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
  11. Add onions and garlic; stir-fry 30 seconds.
  12. Return shrimp to pan; stir-fry 1 minute.
  13. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
  14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

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