Southeast Asian Cold Noodle Salad

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Serves 6


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.