Grilled shrimp with rice noodles

Ingredients:

• 1 package (220 g) of thin rice noodles, such as vermicelli
• 0.6 kg large shrimp, peeled and deveined
• 1 tbsp vegetable oil + extra for grilling
• 2 tablespoons Thai red curry paste
• 1/4 cup creamy peanut butter
• 2 tbsp. l. rice vinegar
• 1/4 cup pickled ginger (dried), chopped + 1 tbsp brine
• 1 seedless cucumber, cut into strips
• 1 yellow bell pepper, thinly sliced
• 1 carrot, grated
• 0.5 cup fresh cilantro, coarsely chopped

Preparation:

1. Preheat grill to medium-high heat; brush grates with oil.
2. Bring a medium saucepan of water to a boil. Add the noodles and cook according to package directions. Drain and rinse the noodles under cold water. Toss the shrimp with 1 tablespoon of curry paste and vegetable oil. Let sit at room temperature for about 15 minutes.
3. Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon curry paste, peanut butter, vinegar, ginger brine, 2 tablespoons water, and a pinch of salt until smooth. Add the cucumber, bell pepper, carrot, most of the cilantro, pickled ginger, and a large pinch of salt; stir well until the sauce has thinned out. Using kitchen shears, cut the noodles into shorter pieces and add to the vegetables; season with salt and stir well.
4. Grill the shrimp until cooked through, 2-3 minutes per side. Serve over noodles and vegetables. Garnish with the remaining cilantro.