A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber. This recipe, which is like a pared-back version of Thai yum woon sen, is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
Ingredients
⅓
cup fresh lime juice
2
tsp. honey
1
serrano chile, very thinly sliced
1
1″ piece ginger, peeled, finely grated
1
garlic clove, finely grated
1
Tbsp. plus 1½ tsp. fish sauce
4
Tbsp. extra-virgin olive oil, divided
Kosher salt
1
lb. large shrimp (preferably wild), peeled, deveined
6
oz. bean thread (cellophane or glass) noodles
1
English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½
cup salted, roasted peanuts, crushed, divided
1
cup basil leaves
Preparation
-
Step 1
Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
Step 2
Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
Step 3
Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
Step 4
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
Step 5
Divide noodle salad among bowls and top with remaining peanuts.