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|
|Calories from Fat: 313 (48%)|
|Amt Per Serving||% DV|
|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 %|
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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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