Garlic Lime Shrimp Rice Noodles⚓︎

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  • 1 lb large shrimps peeled, de-veined
  • Generous pinch of salt
  • 1 tbsp lime juice

Garlic Lime Sauce (Nuoc Cham Sauce)⚓︎

  • 8 garlic cloves
  • 6 tbsp lime juice
  • 5 tbsp brown sugar
  • 2/3 cup water
  • 2 tbsp fish sauce
  • 4 tsp cornstarch and 2 tbsp water
  • 2-3 Thai red chili peppers, sliced deseeded OR 1 tsp sambal oelek OR see below

Noodle Salad⚓︎

  • 7 oz dry rice noodles flat rice noodles or thin noodles
  • shredded lettuce
  • 1 large carrot, julienned
  • 1/2 cucumber, julienned
  • cilantro
  • 4 spring onions sliced thin
  • Roasted peanuts chopped


  • Prep the vegetables and set aside
  • Pat shrimp dry and toss with salt
    • Pan fry in a skillet on medium-high heat. Cook each side for 2-3 minutes until slightly caramelized. Cook in batches to avoid overcrowding
    • Toss the cooked shrimp with the fresh lime juice in a bowl and set aside
  • Boil water and cook the noodles according to the package directions
  • Garlic Lime Sauce
    • Mix the 1 tbsp water with the cornstarch. Mix it into a slurry and set aside
    • In the same saucepan, bring most of the sauce ingredients to a boil on medium heat (garlic, lime juice, brown sugar, water, fish sauce) until the sugar is dissolved
    • Whisk in the cornstarch slurry and the chili peppers
    • Cook for another 2 more minutes until a thick, sauce-like consistency. Season with extra salt or fish sauce if needed
    • Add one half of the garlic lime sauce to the shrimp and toss to combine. Set aside the rest of the sauce
  • Plate the lettuce, noodles, cucumber, carrots, cilantro, and shrimp. Sprinkle with spring onions and chopped peanuts. Drizzle with the remaining sauce


  • If you can’t find Thai Chiles, you can substitute them with Serrano peppers or diced jalapenos along with a tsp of Red Pepper Flakes, Cayenne, or Hot Paprika to restore some of the heat
  • Note: I tripled the sauce, but I would recommend just turning these into spring rolls instead