2 Tbsp blackstrap molasses or pomegranate molasses
3-4 Tbsp fish sauce
4 tsp lime juice (the juice of one lime)
1 tsp of Sriracha or ½ tsp dried chili flakes (optional)
FOR THE SHRIMP:
1 pound 16-20; 21-25; or 26-30 raw shrimp; peeled and deveined (the numbers indicate how many pieces of shrimp are in a pound); patted dry
2 Tbsp cooking oil
4 cloves garlic, minced
2 tsp minced ginger root
A pinch each of salt and pepper
FOR THE SALAD:
8 ounces cooked rice noodles
4 cups shredded Savoy or Napa cabbage
1 red bell pepper, thinly sliced into 1 inch slices
1 carrot, shredded
½ small red onion, thinly sliced
2 cups bean sprouts (optional)
1 cup roughly chopped cilantro
½ cup roughly chopped mint
½ cup roughly chopped Thai basil (optional)
Thinly sliced Thai or jalapeno chiles (optional)
⅓ cup roughly chopped roasted peanuts
1-2 limes, cut into wedges for squeezing on top
Prepare the dressing. Mix together the ingredients for the dressing and set aside.
Cook the rice noodles. Cook according to the manufacturer’s directions. Rinse the noodles in a colander and toss with 2 tsp of cooking oil so that the noodles do not stick together. Leave the noodles at room temperature.
Cook the shrimp. Heat a sauté pan over medium-high heat. Add the cooking oil and heat until shimmering. Add the shrimp and cook for about 3 minutes; starting to turn all the shrimp over 1 minute and 30 seconds into the cooking time. Add the minced ginger and cook for one minute. Add the garlic and cook for 30 seconds. Turn off the heat. Season with salt and pepper and transfer the shrimp and any cooking liquid to a bowl. Toss with 2 Tbsp of the dressing.
Make the salad. Toss together the cooled noodles, cabbage, bell pepper, carrot, red onion, bean sprouts, cilantro, mint and Thai basil. Lightly toss with the remainder of the dressing.
Assemble the salad. On one platter or individual serving plates, place the noodle-salad mixture. Top with the shrimp. Garnish with the chiles (optional) peanuts and limes.