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Thai Shrimp Noodle Salad

A healthy main dish salad with shrimp, pasta and a colorful mix of veggies in a spicy Thai dressing.

Submitted by: Christine Hardy Wallace

See all Recipes from Christine Hardy Wallace

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

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

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