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Bon Appétit

Rice Noodles With Shrimp and Coconut-Lime Dressing

By Claire Saffitz

4.0

(2)

This image may contain Food Dish Meal Noodle Pasta Bowl and Salad
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Udon With Chicken and Garlicky Peanut Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

6 tablespoons unsweetened coconut milk
3 tablespoons fresh lime juice
5 teaspoons fish sauce
1 tablespoon finely grated shallot
1 tablespoon light brown sugar
¼ cup vegetable oil
8 ounces dried rice stick noodles
Kosher salt
12 ounces peeled cooked deveined medium shrimp, halved through centerline
1 Persian cucumber, very thinly sliced
2 cups trimmed watercress
1 cup cilantro leaves with tender stems
1 Fresno, serrano, or Thai chile, very thinly sliced
¼ cup crushed salted, roasted peanuts

Preparation

  1. Step 1

    Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with chiles and peanuts and drizzle remaining dressing over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

TagsSoutheast AsianAsianShrimpShellfishSeafoodCoconut MilkRice NoodleNoodlePasta & NoodlesQuickEasyWeeknight MealsDairy FreeGluten FreeHealthyishLunchDinnerBon Appétit
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