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Summer Thai Shrimp and Noodle Salad

Saturday, 28 June 2014 20:05  by Emily S.

Long for something fresh, spicy and sweet? This elegant dish is surprisingly easy and full of fresh vegetables and spices. It is a low-calorie dinner that is rich in nutrients for better physical and mental health. The diverse blend of sweet fruit and spicy Thai flavor makes for a swoon-worthy dinner that is a perfect way to de-stress while savoring every bite.

Dressing Ingredients:

  • 2 tablespoons light brown sugar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon canola oil
  • 1 ½ teaspoons chili paste or ½ teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 ½ teaspoons peeled and grated fresh ginger
  • 2 cloves minced garlic

Salad Ingredients:

  • 4 ounces maifun (dried thin rice noodles)
  • 2 cups bean sprouts or blanched snow peas
  • ½ bell pepper (any color) seeded and thinly sliced
  • 3 green onions, white and green parts thinly sliced on the diagonal
  • 1 cup fresh cilantro leaves, torn in half
  • ½ cup fresh Asian basil or sweet basil leaves torn in half
  • 3 fresh peaches with give, peeled, halved pitted and sliced ¼ inch thick or cut into ½ inch cubes, or 2 cups diced canned or frozen peaches in the off season
  • Salt/Pepper
  • Fish sauce paste and chili paste for seasoning
  • Chopped peanuts, for garnish

Shrimp Ingredients:

  • 1 tablespoon canola oil
  • 12 to 18 large (size 41-50 or bigger) shrimp, peeled
  • 1 clove garlic, minced

For the Dressing:

Stir together all the ingredients, mixing well. Set aside and allow the flavors to meld.

For the Salad:

Cook the noodles according to the package directions. They are ready when they are like al dente pasta, not dry in the middle and not mushy. Drain the noodles in a colander, rinse with cold water, and drain again, shaking the colander to remove and excess water.

Transfer the drained noodles to a large salad bowl; add the bean sprouts, bell peppers, onions, cilantro, and basil. Reserve a little of the cilantro/basil for garnish. Add the peaches and dressing and toss gently with tongs. Season with salt and pepper, then taste and adjust with the fish sauce and chili paste.

For the shrimp:

Place a wok or deep skillet over medium to high heat and add the oil. When the oil is hot, add the shrimp and garlic and stir-fry for about 3 minutes, until done. The shrimp are ready when they turn a pink color on the outside and meat is white and no longer translucent and gray.

Divide the salad among individual plates, distributing the peaches evenly. Arrange the shrimp on top of the salads and then drizzle the salads with any pan drippings. Garnish with the reserved cilantro and/or basil and the peanuts and serve.

Last modified on Saturday, 28 June 2014 20:20

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