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Thai Shrimp & Noodle Salad

2
Points®
Total Time
19 min
Prep
8 min
Cook
11 min
Serves
4
Difficulty
Easy
Want Thai takeout that you can make even quicker at home? This fresh, flavorful recipe will become one of your staples. With more ubiquitous ingredients that can be found in any supermarket, this recipe replicates the Thai flavor profile without needing lots of herbs, spices, and seasonings. Pro tip: Rice stick noodles don’t actually “cook”—they simply soak in boiling water for less than 5 minutes to soften. This recipe is easy to prep, easy to make, and ready in no time. A fresh sprig of mint and squeeze of lime juice balances out the heat from your garlic chili sauce.

Ingredients

Fresh lime juice

2 Tbsp

Less sodium soy sauce

1½ Tbsp

Chili sauce

2 tsp, (garlic)

Sugar

1 tsp

Canola oil

1 tsp

Cooked frozen shrimp

1 pound(s), medium, peeled and deveined

Packaged rice noodles

2 oz, stick noodles

English cucumber

½ medium, cut into matchstick strips

Shredded carrots

1 cup(s)

Peppermint 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

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