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Shrimp, Mango and Peanut Rice Noodle Salad
4 Servings
100% would make this recipe for Shrimp, Mango and Peanut Rice Noodle Salad again.
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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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
tea
spoons Thai hot sauce (optional)
1
lime
3 tablespoons crushed un
salt
ed 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:
Shrimp
Cuisine:
Thai
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Rice Noodle (Bifun) or Bean Noodle (Vermicelli) Salad
Rice Noodles with Peanut Sauce and Chicken
Ingredient Insight - look inside this recipe
Carrots
Cilantro
Ginger
Lime
Mangos
Papaya
Rice
Salt
Shrimp
Tea
Vegetable oil
Spicy
Lunch
Dinner
Main Dish
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Noodle
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My Favorite Spring Dishes
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admin
My Standing Ovation Recipes
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Thai Dinner Buffet
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[I posted this recipe.]
admin
on Feb 25 2008 2:12PM
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admin
says:
I recommend pairing it with
Thai Cucumber Salad
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