Thai Shrimp & Rice Noodle Salad
Butter lettuce, crisp cucumbers and carrots, shrimp and rice noodles tossed with herbs, salted peanuts and a sesame soy dressing -- make a meal out of this one!
Servings: 6 dinner sized salads
Calories: 596kcal
Ingredients
- 1.5 pounds shrimp peeled, deveined and tails removed
- 2 packages butter lettuce
- 8-10 ounces Maifun or thin rice noodles prepared
- 2 cups thinly sliced carrots
- 1 English cucumber thinly sliced, peel left on
- 1 cup fresh cilantro chopped
- 1 cup fresh basil chopped
- 1 cup sliced green onion
- 1/2 cup roasted salted peanuts roughly chopped
- Asian Sesame Dressing
- Lime wedges for serving
Instructions
- Cook noodles per package instructions. Rinse under cold water until cool to the touch, set aside.
- In a skillet over medium-high heat, add about 3-4 Tablespoons of dressing and toss in the shrimp. Cook, stirring constantly for about 4 minutes, or until shrimp turn pink and are cooked. Set aside.
- To serve: Divide the noodles between six plates, forming a pile in the center. Divide lettuce arranging it in a circle around the noodles on each plate. Do the same with the cucumbers, carrots, basil and cilantro. Divide shrimp between plates. Sprinkle green onions and peanuts over the top. Drizzle with dressing and serve.
- Serve with lime wedges if desired.
Notes
Recipe adapted from Thug Kitchen Cookbook
Nutrition
Serving: 1g | Calories: 596kcal | Carbohydrates: 102g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 239mg | Sodium: 1209mg | Fiber: 7g | Sugar: 4g