Mint-Marinated Shrimp with Glass Noodles


Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.


  • ¾ pound (about 16) large shrimp, shelled and deveined

  • ½ cup fresh mint, coarsely chopped

  • 1 garlic clove, minced

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • ¼ cup plus 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lime juice

  • 2 tablespoons fish sauce

  • 1 tablespoon Asian chili sauce

  • 1 tablespoon vegetable oil

  • 1 teaspoon sugar

  • 1 package cellophane noodles (3 ¾ ounces)

  • Coarse salt and cayenne pepper, to taste

  • 1 cucumber, julienned

  • 1 fresh Thai chile, thinly sliced

  • 1 lime, quartered


  1. Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.

  2. Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.

  3. Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.

  4. Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.

  5. Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.

Cook's Notes

Glass noodles, also known as cellophane noodles, are thin strands of dried mung-bean starch. They are available online and at Asian markets, as are chili sauce and Thai chiles.

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