Noodle Salad with Shrimp and Chile Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The noodles called for in this dish-bean thread vermicelli also known as cellophane noodles. You can substitute 3 cups cooked angel hair pasta. Thai fish sauce and chile paste can be found bottled in the Asian food section of your grocery store; lemon grass and chiles will be in the produce section. Ingredients:
1/4 cup fresh lime juice (about 2 limes) |
1 tablespoon brown sugar |
1 tablespoon thai fish sauce |
1 tablespoon chile paste |
2 cups boiling water |
3 ounces dried bean thread vermicelli |
1/2 pound medium shrimp, cooked and peeled |
1/2 cup torn mint leaves |
1/4 cup thinly sliced green onions |
1/4 cup sliced peeled fresh lemon grass |
1 thai, hot red, or serrano chile, seeded and chopped |
4 romaine lettuce leaves |
1/2 cup cilantro sprigs |
4 teaspoons finely chopped unsalted, dry-roasted peanuts |
Directions:
1. To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk.
2. To prepare the salad, combine 2 cups boiling water and vermicelli in a bowl; cover and let stand 10 minutes. Drain noodles; rinse with cold water. Cut noodles into three pieces.
3. Combine noodles, shrimp, and next 4 ingredients (shrimp through chile) in a large bowl. Pour dressing over noodle mixture, tossing gently to coat. Spoon 1 cup noodle salad onto each of 4 lettuce-lined plates. Sprinkle with cilantro and peanuts.
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