Vietnamese ish Rice Noodle Salad with Shrimp Peas and Corn
Ingredients
- For the coconut nuoc cham:
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1 tablespoon lime zest
- 3 tablespoons freshly squeezed lime juice
- 1 garlic clove, sliced
- 6 tablespoons coconut milk, mixed well
- 1/4 cup grapeseed or olive oil
- 2 Thai chiles, thinly sliced
- For the salad:
- 6 to 8 ounces rice noodles
- 1/2 cup corn kernels
- 1/2 cup peas (frozen peas are fine)
- Lime wedges, for serving
- Bean sprouts, for serving
- 1/2 pound peeled, deveined, cooked shrimp (boil, broil, sauté)
- Wasabi peas, for serving (optional)
- Fresh basil and mint, for serving
Instructions
Vietnamese-ish Rice Noodle Salad with Shrimp, Peas, and Corn serves 4 original recipe by Food52.
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