Thai Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Serves 61/2 pound shrimp, peeled and deveined (no tails)8 oz spaghetti noodles (dry)1 large carrot, cut into thin strips2 cups broccoli, cut into small florets1 red bell pepper, seeded and cut into fine strips4 oz snow peas, trimmed and halved4 oz bean sprouts4 oz can water chestnuts, drained and thinly slicedlime wedges; 0.5 cup roasted peanuts, coarsely chopped; and fresh cilantro leaves, to garnishFor the dressing: 3 tbsp coarsley torn fresh basil5 tbsp coarsely chopped fresh mint1 cup coconut milk2 tbsp dark sesame oil1 tbsp grated fresh ginger root2 garlic cloves, finely choppedjuice of 1 lime2 scallions, finely choppedsalt and cayenne pepper
1. To make the dressing , combine all the
ingredients in a bowl and mix well. Season to
taste with salt and cayenne pepper.
2. Cook the noodles in a pan of boiling water,
following the package directions, until just
tender. Drain, rinse under cold running water
and drain again.
3. Steam shrimp until pink (but not too long).
Rinse with cold water until cooled.
4. Steam vegetables until they are tender, but still
crisp (steam broccoli for 3 minutes then add
the peppers, carrot, and snow peas for an
additional 3 minutes). Rinse with cold water
immediately and drain.
5. Toss the noodles vegetables, sprouts, water
chestnuts, and dressing together. Serve cool
and garnish with lime, cilantro, chopped
peanuts and scallions.
Number of Servings: 6
Recipe submitted by SparkPeople user DBL68HLX.
ingredients in a bowl and mix well. Season to
taste with salt and cayenne pepper.
2. Cook the noodles in a pan of boiling water,
following the package directions, until just
tender. Drain, rinse under cold running water
and drain again.
3. Steam shrimp until pink (but not too long).
Rinse with cold water until cooled.
4. Steam vegetables until they are tender, but still
crisp (steam broccoli for 3 minutes then add
the peppers, carrot, and snow peas for an
additional 3 minutes). Rinse with cold water
immediately and drain.
5. Toss the noodles vegetables, sprouts, water
chestnuts, and dressing together. Serve cool
and garnish with lime, cilantro, chopped
peanuts and scallions.
Number of Servings: 6
Recipe submitted by SparkPeople user DBL68HLX.
Nutritional Info Amount Per Serving
- Calories: 413.8
- Total Fat: 20.3 g
- Cholesterol: 57.4 mg
- Sodium: 83.1 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 6.4 g
- Protein: 18.1 g
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