Spicy Thai Shrimp Salad with Lime and Herbs

Prepare the ingredients: peel and devein the shrimp if needed, slice any large shrimp into bite-size pieces, juice the lime, thinly slice the shallot, mince the garlic, chop the cilantro, and slice the Thai chiles.

Cook the mung bean vermicelli according to the package directions, then drain, rinse under cool water, and set aside. Bring a pot of water to a gentle boil, add the shrimp, and cook for 2-4 minutes, just until pink, opaque, and firm. Drain and briefly rinse with cool water to stop the cooking.

In a large bowl, combine the cooked shrimp, fish sauce, lime juice, sugar, tamarind powder, rice powder, shallot, garlic, Thai chiles, and cilantro. Toss well until the shrimp is evenly coated. Taste and adjust with more lime juice, fish sauce, sugar, or chile as needed.