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Thai Shrimp Noodle Salad

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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 ()

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