9/21/12 - Thai shrimp and rice noodle salad

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•8 ounces uncooked brown rice noodles

•1/4 cup lime juice

•1/4 cup rice vinegar

•1/8 teaspoon crushed red chile pepper

•1 teaspoon sriracha

•1/2 pound cooked, peeled and deveined medium shrimp with tails removed

•3 cups shredded carrots

•1/2 cup dry-roasted unsalted peanuts

•1/2 cup sliced shallots

•1/3 cup chopped fresh mint

•1/4 cup cilantro

•3 green onions, thinly sliced

•1 red pepper, small dice

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.