Vietnamese Shrimp and Rice Noodle Bowls
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
30 minute Vietnamese shrimp and rice noodle bowls are a deeply satisfying, better-than-takeout main perfectly suited for busy weeknights.
  • 1 lb. raw peeled and deveined medium shrimp
  • 2 small shallots, sliced thin
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. fish sauce
  • 1 Tbsp. Asian chili-garlic sauce
  • Zest and juice of 1 lime
  • 1 tsp. freshly grated ginger
  • ½ tsp. ground turmeric
  • 1 (8-oz.) box pad thai rice noodles (such as Annie Chun's)
  • 1 Tbsp. sesame oil
  • Garnishes: ¼ cup each fresh basil leaves, thinly sliced green onion, and roasted chopped peanuts
  1. Place shrimp in a large bowl; add shallots, vegetable oil, fish sauce, chili-garlic sauce, lime zest (reserve juice), ginger, and turmeric; gently toss to combine. Let stand 10 minutes.
  2. Cook noodles according to package instructions. Toss immediately with sesame oil to avoid sticking. Divide evenly into each of 4 bowls.
  3. Heat a large skillet over medium-high heat. Add shrimp and marinade; cook 3 to 4 minutes, tossing occasionally to ensure shrimp browns on both sides. Spoon mixture over noodles. Garnish with basil leaves, green onion, and peanuts. Squeeze lime juice overtop.
Recipe by Dishing Out Health at