Juice of 4 limes
¼ cup (60 mL) fish sauce
¼ cup (60 mL) sugar
2 cloves garlic, chopped
1-2 tsp (5-10 mL) chili garlic sauce or sambal oelek
8 oz (250 g) thin rice vermicelli noodles
2 mini cucumbers, thinly sliced
340 g Rock Harbour cooked White Pacific Shrimp, thawed
2 cups (500 mL) mixed, loosely packed tender herbs, such as basil, mint, and cilantro
1/3 cup (80 mL) chopped unsalted peanuts
3 green onions, white and light green part, thinly sliced
For the dressing, stir together all but the chili garlic sauce, until sugar is dissolved. Add 1 tsp (5 mL) chili garlic sauce, taste and add the additional 1 tsp (5 mL) if desired.
Place noodles in a large heat proof. Pour enough boiling water over to cover and let stand 2-3 minutes or until tender. Drain and rinse under cool running water until chilled. Drain well and divide between 4 bowls. Divide the cucumber and shrimp between the bowls as well, then spoon dressing equally over each. Garnish with herbs, peanuts, and green onions.