Thai Rice Noodle and Shrimp Salad Recipe
A light, refreshing salad with rice noodles, shrimp, crunchy vegetables and a lime dressing is an ideal dish for warm days. In Thailand, similar salads are often sold at street stalls as a quick lunch or snack – they are filling but don’t weigh you down. It’s a bit like combining an Italian pasta salad with Thai freshness and a bolder character.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Spicy
Fresh
Citrusy
Crunchy
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
3
Ingredients
- rice noodles ryżowy cienki (nitki) - 150 g
- peeled shrimp - 250 g
- carrot - 1 piece
- fresh cucumber - 0.5 pieces
- bell pepper czerwona - 0.5 pieces
- chives or spring onion - 3 tablespoons
- unsalted peanuts - 3 tablespoons
- fresh coriander - 3 tablespoons
- lime juice - 3 tablespoons
- fish sauce rybny - 2.5 tablespoons
- brown sugar trzcinowy - 1.5 tablespoons
- garlic - 1 clove
- red chili pepper - 0.5 pieces
- oil roślinny - 1 tablespoon
- salt
- black pepper
Main Ingredient:
shrimp
Preparation
- Pour boiling water over the rice noodles in a large bowl so they are completely covered. Leave for 5–8 minutes (or according to the package instructions), until they soften but remain slightly springy. Drain in a colander and rinse with cold water to prevent sticking.
- If the shrimp are frozen, defrost them and pat dry with paper towels. Lightly season with salt and pepper.
- Heat the oil in a pan over medium-high heat. Add the shrimp and fry for 2–3 minutes on each side, until they turn pink and opaque. Remove from the pan and set aside to cool.
- Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Halve the cucumber lengthwise, scoop out the soft seedy centre with a teaspoon, and slice the rest into thin half-moons. Remove the seeds from the pepper and cut into thin strips.
- In a small bowl, make the dressing: mix the lime juice, fish sauce, sugar, grated garlic and finely chopped chili. Stir until the sugar dissolves. Taste and, if needed, add more lime juice (for more acidity) or sugar (for a milder flavour).
- In a large bowl combine the rice noodles, carrot, cucumber, pepper, chives, coriander and most of the peanuts (reserve some for sprinkling on top).
- Add the shrimp and pour over the prepared dressing. Gently but thoroughly toss with your hands or kitchen tongs so the noodles are well coated in the dressing and not clumped together.
- Leave the salad to stand for 10–15 minutes at room temperature so the flavours can meld. Gently toss again before serving.
- Serve the salad sprinkled with the remaining peanuts and, optionally, extra fresh coriander.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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