Thai shrimp noodle salad
Serves 4
Succulent shrimp, cashews, sweet
peppers, snow peas and shredded cabbage combined with rice noodles
and coated in a tangy lime, basil and chili dressing.
3 oz (85g) dried rice stick noodles
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 tablespoons finely chopped fresh basil
2 teaspoons brown sugar
½ teaspoon dried chili flakes
1 garlic clove — minced
2 cups finely shredded cabbage
12 snow peas — halved on the diagonal
1 yellow or red pepper — cut into thin strips
2 scallions — thinly sliced on diagonal
½ cup roasted cashews
2 cups precooked peeled shrimp
1 fresh red chili — thinly sliced into rounds (to garnish)
SOAK the noodles in boiling water
according to package directions. WHILE the noodles soak, place the
fish sauce, lime juice, rice vinegar, soy sauce, sesame oil, basil,
sugar, chili flakes and garlic in a screw-top jar and shake to
combine. RINSE the noodles under cold water and drain well. PLACE
the noodles in a salad bowl with the cabbage, snow peas, yellow
pepper, scallions, cashews, and shrimp and toss to mix. POUR over
the dressing and toss again to thoroughly combine. SERVE garnished
with the sliced chili.
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