Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao)

Ingredients

• 2 tablespoons canola oil divided
• 0.3 cup cilantro leaves 
• 2 teaspoons cornstarch 
• 3 cups diagonally cut kirby cucumber seeded (pickling) ( 2)
• 1 teaspoon brown sugar dark
• 0.5 cup dry-roasted peanuts unsalted coarsely chopped
• 5 teaspoons fish sauce (such as Three Crabs)
• 3  garlic cloves finely chopped
• 3 tablespoons granulated sugar 
• 4 cups leaf lettuce green ()
• 0.3 cup green onions ()
• 0.3 cup juice of lime fresh
• 0.3 cup torn mint leaves 
• 5 ounces rice vermicelli noodles uncooked
• 1 tablespoon rice vinegar 
• 0.3 teaspoon salt 
• 2  serrano chiles thinly sliced
• 1 pound shrimp deveined peeled
• 0.3 cup torn thai basil leaves 
• 0.5 cup water lukewarm
• 0.8 teaspoon pepper white

Equipment

• bowl
• frying pan
• wok

Directions

1. Cook rice vermicelli noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
4. Add lime juice, vinegar, fish sauce, and chiles; set aside.
5. Combine lettuce, cucumber, and herbs; set aside.
6. Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined.
7. Add shrimp; toss to coat.
8. Heat a wok or large skillet over high heat.
9. Add 1 1/2 teaspoons oil, and swirl to coat.
10. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared.
11. Remove from pan.
12. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high.
13. Add remaining 1 tablespoon oil to wok; swirl to coat.
14. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
15. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.