Vietnamese Noodle Salad

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  • 1 tablespoon avocado oil
  • 1/2 pound raw, peeled and deveined shrimp
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 3 mini cucumbers, julienned
  • 2 medium carrots, julienned
  • 1 yellow bell pepper, julienned
  • 1 fresno pepper, sliced (if you don’t like spicy, I would skip this ingredient)
  • 3 green onions, thinly sliced
  • couple tablespoons of roughly torn mint
  • couple tablespoons of roughly torn basil
  • 1 package Miracle Noodles, drained*
  • 3 tablespoons roasted and salted peanuts, roughly chopped

For the dressing

  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • juice of 1/2 a lime
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons water


  1. Pat shrimp dry. Mix together salt, chili powder, and paprika then sprinkle it on both sides of the shrimp. Add 1 tablespoon of avocado oil to a medium nonstick pan over medium-high heat. Cook shrimp for 3 minutes per side or until no pink remains and the tails of the shrimp turn in. Set aside to cool.
  2. Slice all veggies and herbs, and add to a large bowl. Add the noodles and peanuts. Toss to combined.
  3. In a small bowl, whisk together the dressing ingredients.
  4. Add the shrimp to the large bowl along with the dressing and toss until everything is combined. If you like a little extra kick, top with extra red pepper flakes. Eat up!


*Use whatever noodle brand you prefer!