RICE NOODLES WITH SHRIMP AND COCONUT-LIME DRESSING

Rice Noodles with Shrimp and Coconut-Lime Dressing image

Number Of Ingredients 13

6 tablespoon unsweetened coconut milk
3 tablespoon lime juice
3 tablespoon fish sauce
1 tablespoon shallot - finely grated
1 tablespoon light brown sugar
1/8 cup vegetable oil
8 ounce rice stick noodles - dried
12 ounce peeled cooked shrimp
1 l persian cucumber - thinly sliced
2 cup baby arugula or watercress
1 cup cilantro
2 serrano chili thinly sliced
1/4 cup crushed, salted roasted peanuts

Steps:

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.