Thai-Style Shrimp and Noodle Salad
- Total Time
We created this flavorful salad with a package of rice stick noodles, and a few other ingredients usually found in the refrigerator and freezer.
packaged rice noodles¼ pound(s)
uncooked shrimp8 oz, frozen cooked salad variety, thawed
snow peas1 cup(s), fresh, cut in half diagonally
sweet red pepper(s)1 medium, seeded and thinly sliced
uncooked scallion(s)3 medium, thinly sliced
cilantro¼ cup(s), fresh, chopped
lite honey mustard dressing½ cup(s), (or lite honey-dijon)
low sodium soy sauce2 Tbsp
ginger root1 Tbsp, fresh, peeled and minced
garlic clove(s)2 clove(s), medium, minced
dark sesame oil2 tsp
cayenne pepper¼ tsp
unsalted dry roasted peanuts¼ cup(s), or salted, chopped
- Place the noodles in a large bowl and add enough hot water to cover; let stand until soft, about 10 minutes; drain. Rinse under cold running water, about 1 minute; drain again. Place the noodles in a large bowl.
- Add the shrimp, snow peas, bell pepper, scallions, and cilantro to the noodles.
- Combine the dressing, soy sauce, ginger, garlic, oil, and cayenne in a small bowl; stir into the noodle and shrimp mixture. Sprinkle with the peanuts and serve at once. Yields 1 cup per serving.