1poundwild American shrimppeeled, deveined, sliced in half lengthwise
2 tbsphigh-heat oil
pinchKosher salt
5 ozpackageglass noodles (bean thread or cellophane)
3cupsmix of fresh sliced vegetablescucumbers, bell peppers, tomatoes, green beans, sprouts, red onion, carrots, corn, snow peas, sugar snap peas, cabbage
handfulsliced scallions and fresh Thai basil, cilantro, and/or mint
1 1/2tsptoasted sesame seeds (black or white)
full-sized Bibb or Butter lettucefor cups or as a bed of lettuce
Sesame Sauce
1clovegarlic, minced
1/3 cup soy sauce or tamari
1 1/2tbspsesame oil
1 1/2tbsphoney
Nam Pla Prik
1/4cupfish sauce
12sliced Thai chili peppers
Instructions
Boil water and cook the glass noodles according to package instructions (usually 5-7 minutes). Drain and set aside.Heat the oil in a skillet over medium. Add the shrimp, sprinkle with a pinch of salt, and saute until cooked through. Remove from heat. Whisk the garlic, soy sauce, sesame oil, and honey. Taste and adjust how you like. Combine the fish sauce and thinly sliced Thai chili peppers in a small jar.Toss the noodles, shrimp, sliced vegetables, and sesame sauce. Sprinkle sesame seeds on top, along with scallions and fresh herbs.Scoop into lettuce cups or serve over a bed of lettuce, with nam pla prik on the side.