Thai Noodle Salad With Shrimp and Sugar Snap Peas Recipe

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Thai Noodle Salad With Shrimp and Sugar Snap Peas
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Ingredients:

Directions:

  1. In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped.
  2. Do not overprocess.
  3. Add the lime juice and pulse to blend.
  4. Add the basil, cilantro and mint leaves and pulse until evenly chopped.
  5. Scrape down the sides of the processor.
  6. Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified.
  7. Scrape the pesto into a bowl and set aside.
  8. Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry.
  9. Cook the noodles according to the package directions, then drain and cool.
  10. Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl.
  11. Pour the pesto over the mixture, turning to coat evenly.
  12. Sprinkle the toasted peanuts over the top and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 643.64 Kcal (2695 kJ)
Calories from fat 475.52 Kcal
% Daily Value*
Total Fat 52.84g 81%
Cholesterol 78.23mg 26%
Sodium 480.05mg 20%
Potassium 575.12mg 12%
Total Carbs 23.14g 8%
Sugars 8.51g 34%
Dietary Fiber 4.24g 17%
Protein 23.78g 48%
Vitamin C 26.9mg 45%
Vitamin A 0.9mg 30%
Iron 59.8mg 332%
Calcium 100.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

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