Grilled Shrimp and Mango Bún Salad with Mint and Basil

Cook the bún noodles according to package directions. Drain and rinse with cold water. Set aside.

In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, garlic, and red pepper flakes (if using). Taste and adjust seasonings as needed.

Heat grill to medium-high heat. Toss the shrimp with oil and grill for 2-3 minutes per side, or until pink and cooked through.

In a large bowl, combine the cooked bún noodles, grilled shrimp, mango, carrot, cucumber, red bell pepper, mint, and basil.

Pour the vinaigrette over the salad and toss gently to combine.

Serve immediately, garnished with chopped peanuts (if using).