Rice Noodles with Shrimp and Coconut-Lime Dressing

By Rander9576

Ingredients

• 6 6 6 tablespoons unsweetened coconut milk
• 3 3 3 tablespoons fresh lime juice
• 5 5 5 teaspoons fish sauce
• 1 1 1 tablespoon finely grated shallot
• 1 1 1 tablespoon light brown sugar
• 1/4 1/4 1/4 cup vegetable oil
• 8 8 8 ounces dried rice stick noodles
• Kosher salt
• 12 12 12 ounces peeled cooked deveined medium shrimp, halved through centerline
• 1 1 1 Persian cucumber, very thinly sliced
• 2 2 2 cups trimmed watercress
• 1 1 1 cup cilantro leaves with tender stems
• 1 1 1 Fresno, serrano, or Thai chile, very thinly sliced
• 1/4 1/4 1/4 cup crushed salted, roasted peanuts

Preparation

Step 1

Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.

Toss noodles, shrimp, cucumber, watercress, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with chiles and peanuts and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.