For Monday’s dinner, we’re utilizing one of our favorite quick-cooking proteins: shrimp. Simply add cooked shrimp with crunchy veggies like carrots and cucumbers, lots of fresh herbs, toasted peanuts, and rice noodles. Then, everything comes together with a flavorful fish sauce dressing. For Tuesday’s lunch, save some of the veggies and shrimp for a simple wrap that’s quick for busy days and filling enough to keep you satisfied before dinner.Print
For the Dressing:
- 2 1/2 teaspoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 garlic clove, smashed
- Kosher salt
- 1 Thai or serrano chili, seeds removed, minced (or ½ teaspoon red pepper flakes)
For the Salad:
- 5 ounces rice vermicelli noodles
- 1 1/2 pounds large raw shrimp, peeled
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, grated
- 2 tablespoons vegetable or neutral oil
- 3 large carrots, peeled and cut into thin matchsticks
- 2–3 Kirby/Persian cucumbers, thinly sliced
- 6 lettuce leaves, shredded
- 1 cup mint leaves
- 1 cup cilantro leaves and tender stems
- 1/2 cup scallions, thinly sliced
- Lime wedges, for serving
- Optional: toasted peanuts, roughly chopped, for serving
- For the dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, and sugar. Smash garlic with a pinch of salt and use the side of your knife to mash it into a paste. Add garlic paste to the bowl along with minced chili (or pepper flakes). Mix again, and set aside.
- For the noodles: Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.
- For the shrimp: In a medium bowl, toss shrimp with a generous pinch of salt, several grinds of fresh black pepper, and grated garlic. Heat oil in a large pan over medium-high heat. Cook shrimp until just opaque, about 2 minutes, then remove from the heat.
- To serve: Arrange a bed of lettuce at the bottom of two bowls. Using only half of the prepared ingredients, place noodles on top of the lettuce and arrange carrots, cucumbers, and herbs along the sides of the bowl. Top with shrimp and toasted peanuts (if using). Serve with all of the chili fish sauce dressing and lime wedges.
- Set aside half of the noodles, shrimp, carrots, cucumbers, and herbs for tomorrow’s lunch.
- Store in an airtight container in the fridge.
Defrost chicken thighs in the refrigerator for Tuesday’s dinner.