Thai Shrimp and Rice Noodle Salad Recipe
 If
you like Asian noodle salads, try this delicious Thai Shrimp and Rice
Noodle Salad Recipe! This salad features bold Thai flavors and an
abundance of textures. It's also light in calories and fat. Serve it up
as a main course or side dish - also makes a beautiful salad to take to
a summer potluck, picnic, or cookout. ENJOY!
Ingredients: (Serves 4)
75 g/3 oz rice vermicelli
175 g/6 oz mangetout, cut in half crossways
½ cucumber, peeled, deseeded and diced
2-3 scallions, trimmed and thinly sliced
diagonally
16-20 large cooked jumbo shrimps, peeled
with tails left on
2 tablespoons chopped unsalted peanuts or
cashews
For the dressing:
4 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 tablespoon sugar
2.5 cm/1 inch piece fresh root ginger,
peeled and finely chopped
1 red chili, deseeded and thinly sliced
3-4 tablespoons freshly chopped cilantro or
mint
Lime wedges, to garnish
Sprigs of fresh mint, to garnish
Method:
Place the vermicelli in a bowl and pour over
hot water to cover. Leave to stand for 5 minutes or until softened.
Drain, rise then drain again and reserve. Meanwhile, mix all the
dressing ingredients in a large bowl until well blended and the sugar
has dissolved. Reserve.
Bring a medium saucepan of water to the
boil. Add the mangetout, return to the boil and cook for 30-50 seconds.
Drain, refresh under cold running water, drain again and reserve.
Stir the cucumber, scallions and all the 4
of the shrimps into the dressing until coated lightly. Add the mangetout
and noodles and toss until all the ingredients are mixed evenly.
Spoon the noodle salad on to warmed
individual plates. Sprinkle with peanuts or cashews and garnish each
dish with a reserved shrimp, a lime wedge and a sprig of mint. Serve and
enjoy!
Happy Cooking,
Carol |
