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Rice Noodles with Shrimp and Coconut-Lime Dressing

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

12 oz

Shrimp, cooked medium

1 cup

Cilantro leaves with, stems tender

1

Fresno

1/4 cup

Peanuts, salted roasted

1

Persian cucumber

1 tbsp

Shallot

2 cups

Watercress

6 tbsp

Coconut milk, unsweetened

5 tsp

Fish sauce

3 tbsp

Lime juice, fresh

8 oz

Rice stick noodles, dried

1 tbsp

Brown sugar, light

1

Kosher salt

1/4 cup

Vegetable oil