Adam'S Vietnamese Rice Noodles With Fresh Domestic Gulf Shrimp - Gluten Free!

• 14 ounces rice noodles
• 3/4 cup lime juice
• 3/4 cup Asian fish sauce
• 1 teaspoon chili sauce, I recommend sambal oelek or sriracha
• 1 teaspoon brown sugar
• 1 pound domestic shrimp
• 1 cup sliced red onion
• 1.5 cups shaved carrots
• 1.5 cups julienned bell pepper
• 1.5 cups thinly sliced celery
• 1 bunch chopped cilantro
• 1 bunch lemongrass
• 3 bunches limes, cut in half

1. soak rice noodles for 10 minutes. while noodles are soaking, bring 4 quarts of water to a boil. once rice noodles are soaked, boil them for 4.5 minutes and then drain them and let them completely cool.
2. in a large pot, bring 1 bunch of lemongrass and 3 limes cut in half to a boil. place the shrimp in this mixture and let boil for 5 minutes. drain the mixture and set shrimp aside to completely cool.
3. chop onion, carrots, bell pepper, celery and cilantro. This recipe works well with whatever vegetables you have on hand and whichever vegetables are seasonal. Sugar snap peas and radish are some of our alternate favorites!
4. whisk together 3/4 cup lime juice, 3/4 cup Asian fish sauce, 1 teaspoon chili sauce, and 1 teaspoon brown sugar.
5. Once all of the ingredients have completely cooled, put all ingredients together in a large bowl and pour the sauce over the ingredients, mix all together and serve immediately, or refrigerate and serve as a cold salad at the warmest part of the day!

rice noodles, lime juice, fish sauce, chili sauce, brown sugar, shrimp, red onion, carrots, bell pepper, celery, cilantro, lemongrass, bunches limes

Taken from food52.com/recipes/35980-adam-s-vietnamese-rice-noodles-with-fresh-domestic-gulf-shrimp-gluten-free (may not work)