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