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Ingredients
- 1/2 lb rice noodles
- 1 (8 oz) can water chestnuts
- 1 bunch scallions, sliced on a bias
- 1/2 English cucumber, halved lengthwise, seeds removed, then sliced
- 1/2 head savoy cabbage
- 2 tbs vegetable oil
- 1 lb lb peeled shrimp
- 3 tbs lime juice
- 2 tbs fish sauce
- 2 tsp sugar
- 2 red Thai chilies, thinly sliced
- Prepare the rice noodles according to package directions.
- Drain and rinse under cool water.
- Drain and rinse the water chestnuts.
- Slice the scallions then half the cucumbers lengthwise and use a spoon to scrape out the seeds, then slice into 1/4 inch pieces.
- Slice the cabbage.
- Heat the oil in a heavy skillet or wok and cook the shrimp until pink and opaque, about 3 minutes.
- Set shrimp in a large bowl with the prepped vegetables and toss to combine.
- Whisk the lime juice, fish sauce, sugar, 3 tbs water in a bowl and toss with the noodles, red pepper, vegetables and shrimp.
- Divide noodles among 4 bowls and serve.
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