3 Cloves of Garlic, Minced
1 Tsp Chile Paste (or more to taste)
2/3 C of Hot Water
1/4 C of Granulated Sugar
2-3 Tbsp of Fish Sauce (or Soy Sauce)
2 Tbsp of Lime Juice
Whisk ingredients together and set aside. (Or put all ingredients in a salad cruet and shake).
Make rice vermicelli according to package directions and set aside.
2 Tbsp of Vegetable or Canola Oil
3 Green Onions, Thinly Sliced
2 Cloves of Garlic, Minced
3/4 Lbs (340 g) of Shrimp, Peeled and Deveined
1 Tbsp of Lemon Grass, Minced
Heat oil in a large skillet or wok and add green onions and garlic. Stir fry for 2 minutes and add shrimp and lemon grass and cook for 4 minutes until shrimp are done and no longer pink. Put in a bowl.
|Stir fried shrimp|
Cucumbers, Peeled, Seeded, and Diced
Tomatoes, Seeded and Diced
Carrots, Peeled and Cut into Matchsticks
Peanuts, Finely Chopped
Place the noodles in a serving bowl and add shrimp, garnishes, and top with fish sauce.