Ingredients

• 2 large carrots, grated (about 2 cups)
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 1 cup roughly chopped fresh cilantro and/or mint
• 1/2 head red leaf lettuce, thinly sliced
• 3 tablespoons sugar
• 1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
• 2 large cloves garlic, grated
• 1 red Thai bird or serrano chile pepper, thinly sliced
• (remove seeds for less heat)
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 12 ounces large shrimp (about 16), peeled and deveined, tails intact
• 1 8.8-ounce package thin rice noodles

Instructions

1. Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
2. Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
3. Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.
4. Photograph by Justin Walker