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Thai Shrimp Noodle Salad
Submitted by: Christine Hardy Wallace
A healthy main dish salad with shrimp, pasta and a colorful mix of veggies in a spicy Thai dressing.
Ingredients
- 1/2 lb thin pasta noodles, cooked
- 2 pounds shrimp; cooked, peeled and deviened then sliced in half lengthwise if large
- 1/2 cup shredded carrots
- 1 sweet red pepper, thinly sliced
- 1 cup green pea pods, blanched and julienned or use frozen that are already blanched
- 2 green onions, sliced
- 1/2 jicima, julienned (optional)
- 1/2 bunch fresh cilantro, chopped
- 5 fresh mint leaves, chopped
- 1 cup roasted salted cashews
- Dressing:
- 1/2 tube prepared lemongrass paste
- 2 cloves fresh garlic, minced
- 2 tablespoons Thai red chili paste
- Zest of one lime
- Juice of 1/2 lime
- 2 tablespoons brown sugar
- 1 tablespoon Thai fish sauce
- 2 teaspoons olive oil
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Method
To prepare dressing, whisk all ingredients together. Toss hot pasta and shrimp together with dressing. Chill overnight, or up to 2 days, to allow dressing flavor to absorb into noodles. Add remaining ingredients and serve chilled.
Notes:
Number of Servings: 6
Submitted by: Christine Hardy Wallace ( See all of Christine Hardy Wallace Recipes )



