Shrimp & Mama Noodle Recipe

Prepare noodles

Place rice vermicelli in a large bowl. Pour boiling water to cover by about 1 inch and let soak until just tender, about 4–6 minutes (follow package). Drain in a colander and rinse under cold water until cool. Shake well to remove excess water and transfer to a large mixing bowl.

Prep shrimp and vegetables

If shrimp are raw, bring a pot of salted water to a boil, add shrimp and cook 1–2 minutes until pink and opaque; drain and cool. If pre-cooked, ensure they're thawed and patted dry. Halve and seed tomatoes then chop into bite-size pieces. Thinly slice red onion/shallot, julienne cucumber (if using), slice scallions, and roughly chop mint and cilantro. Add shrimp, tomatoes, onion, scallion, cucumber, and herbs to the bowl with noodles.

Toss gently to combine so the shrimp and vegetables are evenly distributed through the noodles.

Make the dressing

In a small bowl or jar, combine lime juice, fish sauce, and sugar. Stir or shake until sugar dissolves. Add the finely minced Thai chilis (start with fewer if you want less heat and add more to taste), the minced garlic, oil, and ground black pepper. Taste and adjust: if too salty, add more lime; if too sour, add a touch more sugar; if too weak, add a splash more fish sauce.

Pour the dressing over the noodle-shrimp mixture. Using tongs or two large forks, gently toss everything together until well coated. Taste and adjust seasoning — add more chilis for extra heat, more lime for brightness, or more fish sauce for saltiness.

Sprinkle the roughly chopped roasted peanuts and extra chopped peanuts over the top. Add remaining mint leaves, Thai basil or cilantro if using, and serve with lime wedges on the side.

Serve immediately at room temperature or slightly chilled. If making ahead, keep dressing separate and toss with noodles shortly before serving to preserve herb freshness and peanut crunch.