20 raw medium shrimp, cleaned and deveined, tail on (about 6 oz.) 10 tsp. low-sodium fish sauce
Finely ground black pepper
1⁄2 tsp. ground turmeric
8 oz. dry rice noodles (or vermicelli pasta)
Boiling water, divided use
1 cup bean sprouts
1 medium cucumber, cut into matchstick-sized pieces 1 medium carrot, cut into matchstick-sized pieces
4 lettuce leaves, chopped
2 Tbsp. fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
2 Tbsp. chopped fresh Thai basil (or basil) leaves 1⁄4 cup chopped raw peanuts
2 Tbsp. honey
3 Tbsp. fresh lime juice
Combine shrimp, pepper, and turmeric in a small bowl; cover. Refrigerate for 30 minutes.
Cook rice noodles in water according to package directions. Drain; set aside. Preheat grill or broiler on high.
Grill or broil shrimp for 3 to 5 minutes, or until shrimp is opaque and firm.
Evenly divide rice noodles between four serving bowls.
Top evenly with bean sprouts, cucumber, carrot, lettuce, cilantro, mint, and basil. Set aside.
To make broth, combine 3⁄4 cup hot water, 1⁄4 cup fish sauce, honey, and lime juice; mix well.
Top each bowl evenly with broth and sprinkle with peanuts; serve immediately.
Time: 50 minutes
Portion Fix Containers: 1 Green, 1⁄2 Red, 21⁄2 Yellow, 1⁄2 Blue.
2B Mindset Plate It: A great lunch option. Replace noodles with more veggies for dinner.