Vietnamese-Style Garlic Shrimp with Rice Noodles

Bring 6 cups of water to a boil. Place 8 oz dry thin rice noodles in a large heatproof bowl and pour the boiling water over them. Let soak for 6 to 8 minutes until tender, then drain and rinse with cold water to stop the cooking.

While the noodles soak, prepare the dressing by whisking the juice of 2 limes (about 3 tbsp), 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp warm water in a small bowl until the sugar is fully dissolved.

Wash and peel 2 medium carrots, then grate or julienne them. Wash 1 English cucumber and slice it into thin half-moons. Set both vegetables aside.

Pat 1.25 lbs raw, peeled, and deveined shrimp completely dry with paper towels. Season lightly with a pinch of salt and black pepper.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.

Add the seasoned shrimp to the skillet in a single layer and sear for 2 to 3 minutes per side, until they turn pink and opaque. Remove from heat immediately to prevent toughening.

Divide the drained rice noodles among 4 serving bowls. Top each bowl with the sliced cucumber, shredded carrots, and seared garlic shrimp. Drizzle the lime-soy dressing evenly over each bowl and serve.