Vietnamese Gluten-Free Shrimp and Rice Noodle Salad Bowl (Cao Phê) with Spicy Peanut Dressing

Allergens

Soy (in gluten-free soy sauce)

Ingredients

• 12 oz rice noodles (gluten
• free)
• 1 lb large shrimp, peeled and deveined
• 4 cups mixed vegetables (e.g., cucumber, bell pepper, carrot, red cabbage)
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped
• 2 green onions, thinly sliced For Spicy Peanut Dressing:
• 1/4 cup creamy peanut butter
• 3 tbsp rice vinegar
• 2 tbsp soy sauce (gluten
• free)
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp sriracha, adjust to taste
• 1/2 tsp garlic, minced or grated
• 1/4 tsp ground ginger

Instructions

1. Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together all the ingredients for the Spicy Peanut Dressing until smooth and well combined. Taste and adjust spiciness if needed.
3. Heat a non stick pan over medium heat. Add shrimp and cook for 2 3 minutes per side or until pink and cooked through. Set aside to cool slightly.
4. Assemble the salad bowl: Divide the cooked rice noodles among 6 bowls. Top with an even layer of mixed vegetables, cooked shrimp, fresh cilantro leaves, roasted peanuts, and green onions. Drizzle each bowl generously with the Spicy Peanut Dressing.
5. Serve immediately and enjoy!

Chef’s Insight

Feel free to swap out vegetables based on personal preference or seasonal availability.

Notes

Make sure to use gluten-free soy sauce and double-check all ingredients for potential allergens.