Thai Shrimp and Noodle Salad

2
Total Time
19 min
Prep
8 min
Cook
11 min
Serves
4
Difficulty
Easy

Ingredients

fresh lime juice

2 Tbsp

low sodium soy sauce

1½ Tbsp

chili sauce

2 tsp, (garlic)

sugar

1 tsp

canola oil

1 tsp

cooked shrimp

1 pound(s), medium, peeled and deveined

packaged rice noodles

2 oz, stick noodles

English cucumber(s)

½ medium, cut into matchstick strips

shredded carrot(s)

1 cup(s)

mint leaves

2 Tbsp, chopped

Instructions

  1. To make dressing, whisk together lime juice, soy sauce, chili-garlic sauce, sugar, and oil in small bowl.
  2. Place shrimp in large bowl. Add 1 tablespoon dressing and toss to coat.
  3. Meanwhile, prepare noodles according to package directions. Drain, rinse with cold water, and drain again.
  4. Add noodles, cucumber, carrots, mint, and remaining dressing to shrimp and toss to coat.
  5. Serving size: about 1 1/2 cups

Notes

Rice stick noodles don’t actually “cook”—they simply soak in boiling water for less than 5 minutes to soften.

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