Serves 4 as a light entrée, 6 to 8 as an appetizer
1 cup snow peas
2 medium carrots, peeled and thinly sliced on the diagonal
2 scallions (white and green parts)
4 ounces thin rice-stick noodles
1 pound medium shrimp, peeled and deveined
1 teaspoon sugar
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon fish sauce
2 tablespoons hoisin sauce
1 teaspoon Sriracha sauce, or more to taste
1 teaspoon honey
2 tablespoons vegetable oil
Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks.
- Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl.
- Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro.
- Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles.
- In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.