Shrimp, Mango and Peanut Rice Noodle Salad recipe
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Best served slightly chilled or at room temperature

  


Shrimp, Mango and Peanut Rice Noodle Salad

Easy, enjoyable Thai salad, which is delicious for lunch or a light dinner. Serve it warm or room-temperature, either on its own or with lettuce wraps for a casual meal.

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Servings: 4 Servings
Total Time (median): 0 : 20 Active Time: 0 : 20

Ingredients

  • 1 package thin rice noodles
  • 1/2 bottle Thai Peanut Sauce (or make your own)
  • 2 large carrots sliced into matchsticks
  • 2 fresh mangos peeled and diced
  • 1 fresh papaya peeled, seeded and diced
  • 1 lime
  • 3 tablespoons cilantro
  • 2 tablespoons scallions (green onions) sliced on the bias
  • 2 handfuls fresh shrimp
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger freshly grated
  • 2 teaspoons Thai hot sauce (optional)
  • 3 tablespoons crushed unsalted peanuts (optional)

Preparation

Bring a large stockpot of water to a rolling boil.

Meanwhile, heat a large saute pan to medium heat. Add vegetable oil, and saute the shrimp, carrots and ginger very briefly until the shrimp is almost cooked through, about 2 minutes. Note that the shrimp will continue to cook when you turn off the heat, so stop them before they are fully cooked. Put them aside in a bowl.

Place rice noodles in boiling water, and boil for 2 minutes. Drain into a colander and (for room-temperature salad), wash and rinse well with cold water. Mix ingredients in a large bowl. Garnish with cilantro and lime, and crushed peanuts.


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I recommend pairing it with this recipe.
- suggested by BigOven Premium Member stevemur

Shrimp, Mango and Peanut Rice Noodle Salad Reviews

100% would make "Shrimp, Mango and Peanut Rice Noodle Salad" again.

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This looks so refreshing for a hot day, will make this tomorrow. Going camping for a week, will be inactive on bigoven for 8 days

guitarmomguitarmom :  : review posted 15w 3d ago.


[I posted this recipe.]

stevemurstevemur : : 0:20 total time : 0:20 active time : review posted 1y 36w 5d ago.


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