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.
- 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.