2 servings (1/2 each)
Ingredients:
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp date powder
1 tsp minced garlic
2 pinches red pepper flakes
6 oz uncooked shrimp
30g dry brown rice noodles
2 cups romaine lettuce, shredded
1/2 cup cucumber, sliced
1/2 cup carrots, grated
2 tbsp fresh cilantro
14g peanuts, chopped
2 wedges lime
Directions:
Combine the lime juice, fish sauce, vinegar, date powder, garlic and red pepper flakes. Divide in half. Add 1/2 to the uncooked shrimp as a marinade and save 1/2 for a dressing. Marinate the shrimp for at least 10 minutes.
Heat a large lightly sprayed skillet over high heat. Add the shrimp. Cook for 2 minutes or until shrimp is just cooked through. Remove to a plate. Set aside.
Prepare the brown rice noodles by soaking them in hot water, for a few minutes to soften, then drain. Set aside.
Add the lettuce, cucumber and carrot to a bowl.
Arrange the noodles on top. Top with prawns.
Drizzle on the dressing. Add fresh cilantro and chopped peanuts.
Serve immediately with a squeeze of lime.
