| 3 tbl | brown sugar (light or dark, it doesn't matter) |
| 2 tsp | sriracha sauce |
| 2 tsp
|
grated fresh ginger |
| ½ cup | rice vinegar |
| 2 tbl | soy sauce |
| 1 tbl | fish sauce |
| 2 tbl | olive oil |
| ½ tsp |
sesame oil |
| ½ |
English cucumber, sliced as thin as possible (we use a
mandolin) |
| 1 | carrot, peeled and julienned or sliced as thin as possible |
| 1 cup | bean sprouts, rinsed then dried |
| ½ lb | rice noodles |
| 1 lb | shrimp, peeled and deveined |
| 1 tbl | olive
or canola oil |
| salt & white pepper | |
| 1 |
avocado,
sliced thin or in chunks |
| 2 |
green
onions, sliced thin |
|
|
cilantro as much or as little as you'd like |
| 2 tsp
|
sesame seeds |
| 1 lb |
shrimp, peeled and deveined |
In a medium bowl whisk together the sugar, sriracha, ginger, vinegar, soy sauce, fish sauce, olive oil, and sesame oil. Stir until the brown sugar dissolves and set this aside.
Prep all of the vegetables and then set them aside.
Bring a pot
of water to boil and follow the instructions on the package of
your rice noodles. Once the noodles are cooked and softened,
drain and rinse under cool water then set them aside.
Preheat a cast iron skillet, grill pan, or outdoor grill to medium to medium-high. While the pan is heating, toss the shrimp in 1 tablespoon of olive or canola oil and a generous pinch of salt and white pepper. Work in batches (if needed) grilling the shrimp for 2 to 3 minutes per side or until opaque and cooked through. Be careful not to overcook them.
Divide noodles into bowls. Top the noodles with bean sprouts. Place the cucumber and carrots around the perimeter and place the grilled shrimp in the center.
Stir and spoon the sauce over top then garnish with sliced green onion, toasted sesame seeds and cilantro.