Thai Shrimp Rice Noodle Salad
This bright and fresh Thai shrimp salad is made with rice noodles and crunchy vegetables then tossed in a tangy, tamarind-lime vinaigrette.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 8 ounces vermicelli rice noodles prepared according to package instructions
- 12 ounces raw shrimp peeled and deveined
- 1 tablespoon canola oil
- salt and pepper to taste
- 1/2 cup cucumber thinly sliced
- 1/2 cup red bell pepper seeded and thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup scallions minced
- 1/4 cup cilantro minced
- 1/4 cup lime juice
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon ginger root minced
- 1 clove garlic grated
- 1 teaspoon chili paste optional
Cook rice noodles according to package instructions and place in a large bowl; set aside.
Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp the both with the rice noodles.
While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
Add the remaining salad ingredients to the bowl (cucumber - cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.
Calories: 335kcal | Carbohydrates: 61.7g | Protein: 19.3g | Fat: 0.7g | Monounsaturated Fat: 0.7g | Cholesterol: 61.7mg | Sodium: 820mg | Fiber: 3.4g | Sugar: 5.2g