Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Servings: 20 Servings

There’s a classic (and very refreshing) dish in Thai cuisine called khanom chin sao nam that includes, but is not limited to, the following: birds’ nests of thin rice noodles, a savory coconut sauce, a second syrupy sauce built on pineapple juice and fish sauce, and then toppings (lots of toppings).

Ingredients

1 pound large cleaned and deveined raw shrimp
1 (13 to 14-ounce) can full-fat coconut milk
3/4 teaspoon kosher salt
20 ounces dried thin vermicelli noodles
2 large mangoes
4 fresh Thai chiles, or red pepper flakes

Instructions

Bring a large pot of salted water to a boil. Add 1 pound peeled and cleaned shrimp and remove from the heat. Cover and let sit until pink and cooked through, about 10 minutes. Meanwhile, stir 1 (13 to 14-ounce) coconut milk in the can until smooth, then add 3/4 teaspoon kosher salt and stir until combined (the dressing will taste salty, but it will be tempered by the other salad ingredients).
Transfer the shrimp with a slotted spoon to an ice water bath until cooled, then drain. Bring the pot of water back to a boil, then add 20 ounces dried thin vermicelli noodles and cook according to package directions. Meanwhile, dice 2 large mangoes (about 2 cups) and thinly slice 4 Thai chiles if using.
When the noodles are ready, drain, rinse with cold water, then drain again. Divide the noodles among serving bowls, then pour the coconut dressing over the noodles. Top with the shrimp, mango, and Thai chiles or red pepper flakes.