Thai Rice Noodle Salad with Shrimp

A go to summer recipe for poolside lunch. The shrimp can easily be substitued for cold chicken.

Thai Rice Noodle Salad with Shrimp Recipe

Thai Rice Noodle Salad

With Shrimp Recipe

Dressing Ingredients

• 2 tablespoons lime juice

• 2 tablespoons fish sauce

• 2 tablespoons sweet chili sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey

Salad Ingredients

• 1 package rice noodles

• 6 cherry tomatoes halved

• 1 lb peeled and deveined shrimp cooked

• 1 English hothouse cucumber quartered and sliced into ½” pieces

• 1/2 cup lightly packed fresh mint leaves

• 1/2 cup lightly packed fresh basil leaves

• 1/2 cup lightly packed fresh cilantro leaves

• 4 scallions white and light green parts sliced

• 1 jalapeño seeds removed and sliced

• ¼ cup roasted peanuts chopped

• 4 Lime Wedges

  Note: Other vegetables that are great additions include: avocado, red pepper, purple cabbage, shaved carrot and shaved radish

Dressing Instructions

• In a large bowl, whisk lime juice, fish sauce, chili sauce, sesame oil and honey in small bowl and set aside

Salad Instructions

• Remove noodles from package - over a large bowl, break the noodles to random sizes and place in bowl.

• Pour boiling water into bowl until noodles are covered. If the noodles float place a plate on top of them in the water to hold them down. Let stand in water until softened 3-5 minutes. Drain and rinse under cold water until cool. Drain well to avoid introducing water to the salad.

• Transfer noodles to bowl with dressing.

• Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.

• Divide among 4 plates. Sprinkle with peanuts; garnish with lime wedges.