Bring a large pot of salted water to a boil. Add in the shrimp and cook for 30 seconds to 1 minute or until pink and cooked through. Remove and set aside.
In the same pot add the rice noodles and stir. Cook for 4-5 minutes or until al dente. Drain and immediately rinse under cold water. Set aside.
To make the sauce combine everything in a bowl and whisk.
To assemble place some cold noodles in the bottom of a bowl. Top with sliced mango, cucumber and red bell peppers. Add a few shrimp followed by the green onions, some bean sprouts and 1-2 sprigs of mint. Drizzle with the sauce or serve along side.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade, watch me make it here!
©2020 Megan Mitchell