Chilled Thai Noodle and Shrimp Salad With Peanut Dressing Recipe

Name: Chilled Thai Noodle and Shrimp Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces packaged rice noodles, wide width; 2 tablespoons fresh lime juice; 2 tablespoons water; 1 ½ tablespoons fish sauce; 1 tablespoon low sodium soy sauce; 3 tablespoons light coconut milk; ¼ teaspoon sesame oil; 2 tablespoons reduced-fat peanut butter, crunchy-variety; 1 tablespoon light brown sugar, unpacked; 1 ½ tablespoons garlic, minced; 2 tablespoons jalapeno peppers (do not touch seeds with bare hands) or 2 tablespoons serrano chilies, minced (do not touch seeds with bare hands); 1 tablespoon lemongrass, minced; 2 small shallots, peeled and thinly sliced; 3 tablespoons fresh cilantro leaves, picked off the stem and washed; 3 tablespoons fresh mint leaves, fresh, picked off the stem and washed; 2 tablespoons fresh basil leaves, washed and torn; ¼ cup green cabbage, shredded; ¼ cup red cabbage, shredded; ¼ cup carrot, shredded; 8 ounces frozen shrimp, peeled, precooked, thawed and cut in half lengthwise; 2 medium scallions, thinly sliced on a diagonal

Servings: persons

8 ounces packaged rice noodles, wide width
2 tablespoons fresh lime juice
2 tablespoons water
1 ½ tablespoons fish sauce
1 tablespoon low sodium soy sauce
3 tablespoons light coconut milk
¼ teaspoon sesame oil
2 tablespoons reduced-fat peanut butter, crunchy-variety
1 tablespoon light brown sugar, unpacked
1 ½ tablespoons garlic, minced
2 tablespoons jalapeno peppers (do not touch seeds with bare hands) or 2 tablespoons serrano chilies, minced (do not touch seeds with bare hands)
1 tablespoon lemongrass, minced
2 small shallots, peeled and thinly sliced
3 tablespoons fresh cilantro leaves, picked off the stem and washed
3 tablespoons fresh mint leaves, fresh, picked off the stem and washed
2 tablespoons fresh basil leaves, washed and torn
¼ cup green cabbage, shredded
¼ cup red cabbage, shredded
¼ cup carrot, shredded
8 ounces frozen shrimp, peeled, precooked, thawed and cut in half lengthwise
2 medium scallions, thinly sliced on a diagonal

1
Fill a large, deep pot with very hot tap water.
2
Add noodles and cover; set aside.
3
To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
4
Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine.
5
Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
6
Taste a noodle to see if they are ready.
7
They should be slightly al dente.
8
Drain and rinse in cold water.
9
Add noodles to bowl and toss to coat.
10
Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator.
11
Yields about 1 1/3 cups per serving.
12
Notes.
13
To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 ounces packaged rice noodles, wide width, 2 tablespoons fresh lime juice, 2 tablespoons water, 1 ½ tablespoons fish sauce, and more.

Yes, Chilled Thai Noodle and Shrimp Salad With Peanut Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilled Thai Noodle and Shrimp Salad With Peanut Dressing

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