Dairy-Free Vietnamese Rice Noodle Salad with Grilled Shrimp

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 tablespoon of brown sugar, and 1/4 teaspoon of red pepper flakes. Add the about 450 g of peeled and deveined shrimp to this bowl and toss gently to ensure all shrimp are coated. Let the shrimp marinate at room temperature for 15 minutes.
2. 2While the shrimp marinates, fill a large pot with water and bring it to a rolling boil over high heat. Add the about 225 g of rice noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are softened and pliable. Carefully pour the noodles into a colander to drain the hot water, then rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. Set the rinsed noodles aside in the colander.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between about 190°C and about 230°C (190°C and 230°C). Carefully remove the about 450 g of marinated shrimp from the bowl, discarding any remaining marinade. Place the shrimp directly onto the hot grill grates and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
4. 4In a large serving bowl, combine the cooked about 225 g of rice noodles, 4 cups of lettuce, 1 thinly sliced cucumber, 1 shredded carrot, 1/2 cup of mint leaves, and 1/4 cup of cilantro. Gently toss these ingredients together until they are evenly distributed.
5. 5Arrange the grilled about 450 g of shrimp evenly over the top of the noodle and vegetable mixture in the large serving bowl. Sprinkle the 1/4 cup of crushed roasted peanuts over the shrimp and vegetables. Serve immediately.

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