Thai Shrimp Rice Noodle Salad

Name: Thai Shrimp Rice Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving
Ingredients: 8 ounces Vermicelli rice noodles; 12 ounces raw shrimp; 1 tablespoon canola oil; salt and pepper; ½ cup cucumber; ½ cup red bell pepper; ½ cup shredded carrots; ¼ cup scallions; ¼ cup cilantro; ¼ cup lime juice; 2 tablespoons tamarind paste; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 tablespoon ginger root; 1 clove garlic; 1 teaspoon chili paste

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4
Calories
335 kcal
Course
Main Course, Salad, Dinner
Cuisine
Asian

Thai Shrimp Rice Noodle Salad

Iris Warren

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This bright and fresh Thai shrimp salad is made with rice noodles and crunchy vegetables then tossed in a tangy, tamarind-lime vinaigrette.

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Ingredients

Servings

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)
½ cup cucumber (thinly sliced)
½ cup red bell pepper (seeded and thinly sliced)
½ cup shredded carrots
¼ cup scallions (minced)
¼ cup cilantro (minced)

Tamarind-Lime Vinaigrette

¼ 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 )

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Instructions

Cook rice noodles according to package instructions and place in a large bowl; set aside.
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.
While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
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.

Nutrition Information

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Calories 335kcal (17%) Carbohydrates 61.7g (21%) Protein 19.3g (39%) Fat 0.7g (1%) Monounsaturated Fat 0.7g Cholesterol 61.7mg (21%) Sodium 820mg (34%) Fiber 3.4g (14%) Sugar 5.2g (10%)