Ingredients:
SHRIMP:
1/3 C Thai fish sauce
1/4 C sugar
2 tbsp finely chopped peeled fresh lemongrass
1 tbsp vegetable oil (try peanut oil)
2 garlic cloves, minced (= 1 tsp minced garlic)
32 large shrimp, peeled and deveined
SAUCE:
1 C lime juice (about 9 medium limes)
3/4 C shredded carrot
1/2 C sugar
1/4 C Thai fish sauce
2 garlic cloves, minced (= 1 tsp minced garlic)
2 red Thai chiles, seeded and minced
SHALLOT OIL:
1/4 C vegetable oil
3/4 C thinly sliced shallots
REMAINING INGREDIENTS:
8 oz rice vermicelli
3 1/2 C shredded Boston lettuce, divided
2 C fresh bean sprouts, divided
1 3/4 C shredded carrot, divided
1 medium cucumber, halved lenghwise, seeded, and thinly silced, divided
cooking spray
1/2 C chopped fresh mint
1/2 C unsalted dry-roasted peanuts, finely chopped
Directions:
1. To prepare shrimp, combin first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3. To prepare shallot oil, heat 1/4 cup oil in small sauce pan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain shallot mixture through sieve over bowl. Reserve oil. Set fried shallots aside.
4. To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. combin the noodles shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
5. To cook shrimp, prepare the grill to medium-high heat.
6. Place shrimp on grill rack coated with cooking spray; grill 2.5 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tbsp sauce, and about 1 tbsp fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
Nutritional Information:
Calories 423; Fat 13.5 g; Protein 26.6 g; Carb 51.9g; Fiber 4.3g