Thai-Style Shrimp and Noodle Salad
7
Points®
Total time: 23 min • Prep: 13 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
We created this flavorful salad with a package of rice stick noodles, and a few other ingredients usually found in the refrigerator and freezer.
Ingredients
Packaged rice noodles
¼ pound(s)
Uncooked shrimp
8 oz, frozen cooked salad variety, thawed
Snow peas
1 cup(s), whole, fresh, cut in half diagonally
Red bell pepper
1 medium, seeded and thinly sliced
Scallions
3 medium, thinly sliced
Cilantro
¼ cup(s), fresh, chopped
Lite honey mustard dressing
½ cup(s), (or lite honey-dijon)
Less sodium soy sauce
2 Tbsp
Fresh ginger
1 Tbsp, fresh, peeled and minced
Garlic
2 clove(s), minced
Dark sesame oil
2 tsp
Cayenne pepper
¼ tsp
Unsalted dry roasted peanuts
¼ cup(s), or salted, chopped
Instructions
1
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.
2
Add the shrimp, snow peas, bell pepper, scallions, and cilantro to the noodles.
3
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.
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