Thai Glass Noodle Salad
Ingredients
The salad
-
4
oz
mung bean noodles
-
8-12
medium-sized
shrimp
-
3
units
shallots
-
½
unit
tomato
-
1
tablespoon
cilantro leaves
-
1
tablespoon
mint leaves
-
2
tablespoons
roasted cashew nuts or peanuts
The dressing
-
1
clove
garlic
-
1 ½
tablespoons
fish sauce
-
1
tablespoon
sugar
-
2
tablespoons
warm water
-
1
tablespoon
lime juice
-
1
tablespoon
Thai sweet chili sauce
Instructions
- Soak mung bean noodles in warm water for about 10 minutes until soft, then drain.
- Boil water and cook the noodles according to package instructions, then drain.
- In the same water, boil the shrimp until cooked, then remove and set aside.
- Mix all dressing ingredients until the sugar is dissolved.
- In a salad bowl, combine noodles, shrimp, shallots, tomato, cilantro, and mint with the dressing and toss well.
- Add roasted cashew nuts and stir to combine. Serve immediately or chill before serving.
Nutrition Facts (estimated)
Servings
2
Calories
357
Total fat
4g
Total carbohydrates
70g
Total protein
8g
Sodium
1345mg
Cholesterol
60mg
You might also like