Ready in 20 minutes
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.
nicolegory 3y agoIt was very good! I think next time I will try to make my own sauce. I substitute the papaya for avocado and cooked the shrimp with a little sesame oil.
kristinsacco 3y agoThis was delicious and very easy. I think next time I would add a small amount of salt to the water for the noodles.
stevemur 3y agoBright and simple. Delicious.
ambrarecipes 3y ago
melodynelson 4y agoThe flavor in this is unbelievable! You will find yourself standing at the fridge with a fork in your hand eating it out of the bowl...that is if there is any left to put in the fridge.
Deepolliwog 5y agoMy 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.
dmjendor 6y ago
stevemur 6y agoDelicious!
stevemur 8y ago[I posted this recipe.]