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."My grocery store didn't have proper rice noodles, so I just used spaghetti, but this was delicious! I am fairly new to cooking. This was fast, easy and impressive. And the kids (2 and 4) approved. I did not add papaya." - Deepolliwog
Yield: 4 Ready in 20 minutes
185 people trying soon
Verified by stevemur
|1 packagethin rice noodles|
|1/2 bottleThai Peanut Sauce; (or make your own)|
|2 largecarrots; sliced into matchsticks|
|2 fresh mangos; peeled and diced|
|1 fresh papaya; peeled, seeded and diced|
|2 tablespoonsscallions; sliced on the bias|
|2 handfulsfresh shrimp|
|2 tablespoonsVegetable oil|
|2 teaspoonsginger; freshly grated|
|2 teaspoonsThai hot sauce; (optional)|
|3 tablespoonscrushed unsalted peanuts; (optional)|
Shrimp, Mango and Peanut Rice Noodle Salad 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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?