Ingredients
¼cupwater,or more to taste
3tbsplime juice
3tbspfish sauce
3tbspbrown sugar,or more to taste
1clovegarlic,minced
1tspfresh ginger root,minced
½tspSriracha chile sauce
8ozrice noodles,(1 package) linguine-width
2cupsnapa cabbage,thinly sliced
1½cupscarrots,matchstick cut
8ozshrimp,grilled
1cupbean sprouts
½English cucumber,halved lengthwise and cut into thin slices
2green onions,thinly sliced
2⅔tbspfresh mint,chopped
2⅔tbspfresh cilantro,chopped
2⅔tbspfresh basil,chopped
½cuppeanuts,coarsely chopped
Preparation
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute.
Stir to separate the noodles and continue soaking for about 3 minutes more until the noodles are tender. Drain noodles and rinse with cold water until cooled.
Shake noodles in colander to drain as much water as possible.
Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl.
Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
