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30 Minute Vietnamese Shrimp and Rice Noodle Bowls

Vietnamese Shrimp and Rice Noodle Bowls

30 minute Vietnamese shrimp and rice noodle bowls are a deeply satisfying, better-than-takeout main perfectly suited for busy weeknights.
Course Entree
Cuisine asian, vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 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
  • 1/2 tsp. ground turmeric
  • 1 8-oz. box pad thai rice noodles (such as Annie Chun's)
  • 1 Tbsp. sesame oil
  • Garnishes: 1/4 cup each fresh basil leaves thinly sliced green onion, and roasted chopped peanuts


  • 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.
  • Cook noodles according to package instructions. Toss immediately with sesame oil to avoid sticking. Divide evenly into each of 4 bowls.
  • 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.