1 (8.8-ounce) package vermicelli rice noodles, cooked according to package directions
36 jumbo cooked shrimp, peeled and deveined
1 cup matchstick carrots
1 cup matchstick cucumbers
½ cup thinly sliced radish
½ cup thinly sliced green onion
½ cup chopped peanuts
½ cup torn fresh mint leaves
½ cup chopped fresh cilantro
Lime wedges, to serve
Instructions
In a medium bowl, whisk together sugar, vinegar, fish sauce, lime juice, ginger, garlic-chile sauce, and garlic until well combined. Whisk in oil in a slow, steady stream until combined. Cover and refrigerate for up to 1 week.
Divide rice noodles among serving bowls. Top with shrimp, carrots, cucumbers, radish, and green onion. Drizzle about ¼ cup dressing onto each serving. Sprinkle with peanuts, mint, and cilantro. Serve with lime wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/vermicelli-shrimp-salad/