Step by step

Method

5 steps

1. 1

   Soak 4 oz dried mung bean (glass) noodles in warm water until flexible and translucent, 8–10 minutes. Drain well, snip into shorter strands with kitchen scissors so they're fork-friendly, and set aside. They should feel springy, not mushy — if they sat too long, rinse under cold water.

2. 2

   Whisk 2 tablespoons fresh lime juice, 1½ tablespoons fish sauce, 1 teaspoon brown sugar, and 1 minced Thai chile (or red pepper flakes to taste) until the sugar dissolves. Taste — punchy and salty-sour is right; it will mellow on the noodles.

3. 3

   Heat 1 tablespoon neutral oil in a skillet over medium-high until shimmering. Cook 8 oz peeled medium shrimp until opaque and loosely C-shaped, 2–3 minutes per side. Pull them as soon as they curl; tight O means rubbery.

4. 4

   In a large bowl, toss the noodles with 1 thinly sliced small shallot, 1 julienned small carrot, ½ cup halved cherry tomatoes, ½ cup thinly sliced celery, and ⅓ cup chopped cilantro and mint. Pour on the dressing and toss until every strand looks glossy. Fold in the warm shrimp.

5. 5

   Let the salad rest 5 minutes so the noodles drink the dressing, then scatter 2 tablespoons chopped roasted peanuts on top and serve. You want springy glass noodles in a bright lime-fish sauce dressing with plump shrimp — not a watery pool at the bottom or mushy noodle clumps.