Thai Shrimp Rice Noodle Salad
- Total time
- 20 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 8 ounces vermicelli rice noodles (prepared according to package instructions)
- 12 ounces raw shrimp (peeled and deveined )
- 1 tablespoon canola oil
- salt and pepper (to taste)
- 1/2 cup cucumber (thinly sliced)
- 1/2 cup red bell pepper (seeded and thinly sliced)
- 1/2 cup shredded carrots
- 1/4 cup scallions (minced)
- 1/4 cup cilantro (minced)
- 1/4 cup lime juice
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon ginger root (minced)
- 1 clove garlic (grated)
- 1 teaspoon chili paste (optional )
Steps
- 1
Cook rice noodles according to package instructions and place in a large bowl; set aside.
- 2
Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp to the bowl with the rice noodles.
- 3
While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
- 4
Add the remaining salad ingredients to the bowl (cucumber - cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.
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