Update my dinner status, I'm making this tonight.
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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.
