Glass Noodle Salad with Shrimp, Mango, and Peanuts

In a bowl, combine the finely grated zest and juice from two limes, fish sauce, sugar, grated garlic, and thinly sliced red chili. Mix well until the sugar is dissolved.

Cook the glass noodles for 1-2 minutes. Immediately cool down in ice-cold water, drain well, and cut them a few times with scissors.

Shred the lettuce. Peel, seed, and dice the mango. Halve the cucumber lengthwise, remove the seeds with a spoon, and slice. Slice the spring onions and cut the radishes into wedges.

Pick the leaves from the cilantro and mint. Finely chop the cilantro stalks.

In a large bowl, add the cooked noodles and all prepared vegetables. Pour over the dressing and toss to combine.

Top the salad with shrimp, coarsely crushed roasted peanuts, and fresh herb leaves. Serve with lime wedges.