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Thai shrimp noodle salad with fresh vegetables and herbs

Thai Shrimp Noodle Salad

A vibrant medley of crunchy veggies and succulent shrimp tossed in a creamy, nutty dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles Cook according to package instructions.
  • 1 lb shrimp, peeled and deveined
  • 1 piece bell pepper, thinly sliced
  • 1 piece cucumber, julienned
  • 2 pieces carrots, grated
  • 2 cups mixed greens
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup peanuts, crushed For topping.
Dressing Ingredients
  • 1/4 cup peanut butter Make sure it's smooth.
  • 2 tbsp soy sauce Use gluten-free for gluten-free option.
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the rice noodles according to package instructions, then rinse under cold water and set aside.
  2. In a skillet, heat a little oil over medium heat and sauté the shrimp until pink and cooked through. Season with salt and pepper.
Mixing
  1. In a large bowl, combine the cooked noodles, shrimp, bell pepper, cucumber, carrots, mixed greens, and cilantro.
  2. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, and honey until smooth.
  3. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Top with crushed peanuts before serving. Enjoy your meal!

Notes

Let the salad chill before serving to meld the flavors. This salad keeps well in the fridge for up to 2 days.