How to make it

1. Add the shallot, 3 Tbsp. vegetable oil, fish sauce, Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, lime zest and juice, and 1 tsp. Lee Kum Kee Minced Ginger to a bowl. Whisk the ingredients together until combined. 
2. Add the shrimp to the bowl and toss the shrimp in the marinade so that each piece is evenly coated. Let the shrimp marinate for 10 minutes. 
3. Place the cooked rice noodles into a bowl. Pour in the Lee Kum Kee Pure Sesame Oil and toss it with the noodles to prevent the strands from sticking together. Divide the noodles between the serving bowls. Set it aside for later.
4. Heat a pan over medium high heat. Drizzle in the remaining Tbsp. of vegetable oil, then add in the shrimp and marinade. Cook the shrimp for about 3-4 minutes or until they are fully cooked. Spoon the shrimp over the prepared noodle bowls. Continue to cook shrimp in batches until all are cooked. 
5. Garnish each bowl with a sprinkle of peanuts and a few basil leaves. Serve with a lime wedge and enjoy!