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Thai Shrimp Noodle Salad

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A vibrant and refreshing Thai shrimp noodle salad that combines colorful veggies, creamy peanut dressing, and tender rice noodles for a delightful meal.

Ingredients

Scale
  • 8 oz rice noodles
  • 1 lb shrimp, peeled and deveined
  • 1 cup bell peppers, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup cucumber, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • Salt and pepper to taste

Instructions

  1. Cook the rice noodles according to package instructions, then drain and cool. This step is crucial for achieving a lovely, chewy texture that will hold up against the dressing and toppings.
  2. In a skillet, sauté the shrimp until pink and cooked through, about 3-4 minutes. This quick cooking brings out their natural sweetness and ensures they remain tender.
  3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, and sesame oil until smooth. This creamy dressing is the star of the salad, binding all the flavors together.
  4. Combine the cooled noodles, shrimp, bell peppers, carrots, cucumber, green onions, and cilantro in a large mixing bowl. This colorful mix not only looks appealing but also adds layers of crunch and freshness.
  5. Pour the peanut dressing over the salad and toss to combine. Make sure every noodle is coated in this luscious, tangy sauce, enhancing each bite.
  6. Season with salt and pepper to taste. Don’t be shy—this is your chance to customize the flavor to your liking!
  7. Serve chilled or at room temperature. Trust me, this salad is delicious no matter the temperature, making it a versatile dish for any occasion.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully overnight.

Nutrition

Find it online: https://lunarecipez.com/thai-noodle-salad-with-shrimp/

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