Want to try something lighter after all this turkey madness? Yes! please! So today We will enjoy a light but delicious salad! yeah you heard right! salad! but come on trust me…This Thai Shrimp and noodles salad won’t let you down, fresh and full of flavors.
- 1 pound cooked, peeled and deveined shrimp
- 1 cup fresh coriander leaves
- 1 cup of soy bean sprouts
- ½ red chili, finely sliced
- ⅓ cup roasted salted peanuts, chopped
- 9 ounces bean thread noodles, glass noodles or vermicelli
- 1 lime, cut into 6 wedges
- ⅓ cup lime juice
- ⅓ cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Make dressing: Whisk lime juice, fish sauce and sugar together in a jug until sugar has dissolved. Add the oil. Reserve.
- Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
- Place shrimp, coriander leaves in a large bowl, mix with the noodles and dressing. Sprinkle with peanuts. Garnish with lime wedges. Serve.
If you are into fresh and simple salads like this one you could also like this Vietnamese chicken salad I poset a while ago..
If you don’t have any granulated sugar you can change this for brown sugar or a natural sweetner like agave. But this ingredient is one of the key balance of the dressing.
You can also make the dressing ahead and keep it for a few days in the fridge. When you are going to use it you whisk it a few times over. If you would like to add an extra punch, you can add a little bit of lime zest.
You can also toast the peanuts un a dry pan over low heat and when they start to get some color turn off the heat and let them cool, after cooling down, you can chop them into smaller pieces.