Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
422
Calories
31g
Protein
1g
Fat
72g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 6.75-ounce package rice stick noodles (maifun)
- 4 1/2 tablespoons fresh lime juice
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 4 teaspoons chili-garlic sauce
- 2 teaspoons sugar
- 1 pound peeled deveined cooked medium shrimp
- 1 cup thinly sliced Japanese cucumbers or Persian cucumbers
- 1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1/2 cup (loosely packed) fresh mint leaves
- 1/2 cup (loosely packed) fresh cilantro leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes