Chilled Thai noodle and shrimp salad with peanut dressing
Packaged rice noodles
8 oz, wide width
Fresh lime juice
Low sodium soy sauce
Canned unsweetened light coconut milk
Smooth reduced fat peanut butter
2 Tbsp, crunchy-variety
Unpacked light brown sugar
2 medium clove(s), minced (about 1 1/2 Tbsp)
2 Tbsp, or serrano chile, minced (do not touch seeds with bare hands)
1 Tbsp, minced
2 small, peeled and thinly sliced
3 Tbsp, leaves, fresh, picked off the stem and washed
3 Tbsp, fresh, picked off the stem and washed
2 Tbsp, leaves, fresh, washed and torn
Cooked green cabbage
¼ cup(s), shredded, shredded
Uncooked red cabbage
¼ cup(s), shredded
8 oz, frozen, peeled, precooked, thawed and cut in half lengthwise
2 medium, thinly sliced on a diagonal
- Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
- To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
- Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
- Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. Yields about 1 1/3 cups per serving.