If you enjoy a light and fresh summer dish, you’ve come to the right place. This noodle salad with shrimp recipe is just the thing for those hot summer days when cooking seems like too much work.
Ingredients
4 oz. (115 g) pre-soaked mung bean noodles, glass noodles, cellophane noodles
8-12 medium-sized shrimp, shelled and deveined
3 shallots, thinly sliced
1/2 tomato, diced
1 tablespoon coarsely chopped cilantro leaves
1 tablespoon coarsely chopped mint leaves
2 tablespoons roasted cashew nuts or roasted peanuts, pounded
DRESSING INGREDIENTS:
1 garlic, finely minced
1 1/2 tablespoons fish sauce
1 tablespoon sugar or to taste
2 tablespoons warm water
1 tablespoon lime juice, or to taste
1 tablespoon Thai sweet chili sauce
Instructions
Frying the shrimp is also very simple because they cook so quickly. If you want bigger shrimp, use medium-sized shrimp instead of small ones. If you want bigger pieces, don't worry about it because they will cook up just fine. The same goes if you want meatier, chunkier shrimp.
Once the shrimp is done browning, remove it from the pan and set it aside. You do not want to overcook or burn these shrimp otherwise they won't be as nice on the inside.
You can make the sauce immediately. The first step of this recipe is to sautee some garlic and onions together in a little bit of olive oil until they become tender and lightly cooked through. This will act as your base for the sauce, so make sure that you don't burn them at any time during this process.
