Shrimp, Mango and Peanut Rice Noodle Salad

Shrimp, Mango and Peanut Rice Noodle Salad Ingredients

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

Instructions for Shrimp, Mango and Peanut Rice Noodle Salad

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.



Main Ingredient: ShrimpCuisine: Thai

More like this...

Glass Noodle Salad with Shrimp And Mango

Simple Rice Noodle and Thai Peanut Dressing Salad

Rice-Srick Noodle Salad with Vietnamese Shrimp

Rice Noodle (Bifun) or Bean Noodle (Vermicelli) Salad

Rice Noodles with Peanut Sauce and Chicken

Ingredient Insight - look inside this recipe