Southeast Asian Cold Noodle SaladPosted: Updated:
4 tablespoons lime juice
3 tablespoons fish sauce
1 teaspoon Asian chili garlic sauce
2 teaspoons sugar
1 pound medium cooked shrimp, shells removed
1 package (6.75 ounce) rice stick noodles (maifun)
1 cup thinly sliced English cucumber
1 cup sugar snap peas, cut crosswise into ½ inch pieces
1 cup diced red bell pepper
¼ cup finely chopped mint leaves
¼ cup finely chopped cilantro
½ cup finely chopped peanuts
Dressing: In a small bowl, whisk together the lime juice, fish sauce, chile garlic sauce and sugar.
Put shrimp into a medium bowl and toss with 2 tablespoons of the dressing. Set aside or refrigerate if not using within the hour.
Bring a large pot of water to a boil. Add about 1 tablespoon salt. Break the rice stick noodles into pieces and add to the boiling water. Cook until tender, about 4 minutes. Drain; and rinse with cold water; drain well.
Divide noodles among 6 bowls. Top with equal portions of the cucumbers, snap peas, bell pepper, and herbs. Spoon shrimp over and drizzle with remaining dressing. Sprinkle a generous tablespoon of peanuts over each serving.