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.
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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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 4 | ||
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Calories: 658 | ||
Calories from Fat: 313 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 393.4mg | 14 % | |
Potassium 628.9mg | 17 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 69.1g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 658
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Thai Cucumber Salad
I recommend pairing it with this recipe
— stevemur
What would you serve with this? Link in another recipe.