Thai Noodle Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Thai Noodle Salad calories by ingredient
Introduction
The addition of coconut milk and sesame oil gives an unusual nutty flavor to the dressing for this colorful noodle salad The addition of coconut milk and sesame oil gives an unusual nutty flavor to the dressing for this colorful noodle saladNumber of Servings: 6
Ingredients
-
Serves 6
1/2 pound shrimp, peeled and deveined (no
tails)
8 oz spaghetti noodles (dry)
1 large carrot, cut into thin strips
2 cups broccoli, cut into small florets
1 red bell pepper, seeded and cut into fine
strips
4 oz snow peas, trimmed and halved
4 oz bean sprouts
4 oz can water chestnuts, drained and thinly
sliced
lime wedges; 0.5 cup roasted peanuts, coarsely chopped; and fresh cilantro leaves, to garnish
For the dressing:
3 tbsp coarsley torn fresh basil
5 tbsp coarsely chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh ginger root
2 garlic cloves, finely chopped
juice of 1 lime
2 scallions, finely chopped
salt and cayenne pepper
Directions
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.