Thai Shrimp Noodle Salad

Supple rice noodles soaked in a sharp, spicy dressing. Firm, pearly shrimp contrast with crunchy peanuts and the bright freshness of cilantro and mint.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 486
• Protein: 23 g
• Carbs: 60 g
• Fat: 15 g

Ingredients

• 250 g rice noodles ( dried )
• 300 g Shrimp ( peeled )
• 1 piece Carrot ( julienned )
• 0.5 piece Cucumber ( thinly sliced )
• 0.5 piece Red onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 50 g Peanut ( toasted and crushed )
• 3 tbsp fish sauce
• 4 tbsp Lime juice ( fresh )
• 1 tbsp palm sugar ( grated )
• 1 piece Thai chili optional ( finely chopped )
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 2 tbsp Peanut oil

Instructions

1. Noodle rehydration

   Soak the rice noodles in a large volume of hot but not boiling water. They should become supple and translucent while maintaining a slight bite.

2. Garnish preparation

   Cut the carrot into fine julienne and slice the cucumber. Thinly slice the red onion and Thai chili. Vegetables must be dry to prevent watering down the dressing.

3. Cooking the shrimp

   Sauté the shrimp over high heat in peanut oil with minced garlic. As soon as they change color and become firm, remove from heat to stop the cooking process.

4. Mixing the dressing

   Dissolve the palm sugar in the lime juice and fish sauce. Add the chili. The dressing should be a sharp balance of acidic, salty, and spicy notes.

5. Final assembly

   Mix the drained noodles, vegetables, and shrimp. Coat with the dressing, add toasted peanuts and chopped herbs at the last moment to preserve their aroma.

Chef's tips

• Do not boil the noodles, they will become sticky; soaking in hot water is enough.
• Dry-toast your peanuts in a pan until they color; the flavor will be ten times better.
• If the dressing is too acidic, adjust with an extra pinch of sugar.

Storage

Eat immediately. The noodles absorb the sauce and lose their texture if stored for too long.