Thai cold peanut noodle salad

By emtoothfxr

Best if eaten right after preparation. the noodles get hard if they get cold. can make the shrimp anytime then prepare the rest when you want it.

Ingredients

• 8 oz packaged rice noodles, wide width
• 2 Tbsp fresh lime juice -more for taste
• 2 Tbsp water
• 1 1/2 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• 3 Tbsp light coconut milk
• 1/4 tsp sesame oil
• 2 Tbsp reduced-fat peanut butter, crunchy-variety
• 1 Tbsp unpacked light brown sugar
• 2 clove(s) (medium) garlic clove(s), minced (about 1 1/2 Tbsp)
• 2 Tbsp jalapeٌo pepper(s), or chili pepper flakes
• 2 small shallot(s), peeled and thinly sliced
• 3 Tbsp cilantro, leaves, fresh, picked off the stem and washed
• 3 Tbsp mint leaves, fresh, picked off the stem and washed
• 3 Tbsp basil, leaves, fresh, washed and torn
• 1/2 cup(s) green cabbage, shredded
• 1/2 cup(s) shredded carrots
• 8 oz shrimp, frozen, peeled, precooked, thawed and cut in half lengthwise - cook raw shrimp quickly with salt and pepper, let cool
• 2 medium scallion(s), thinly sliced on a diagonal

Preparation

Step 1

Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside. May need to cook them quickly to soften them more


To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.


Add garlic, jalapeno, and shallot to same bowl; mix to combine. Add cilantro, mint, basil, cabbages and carrots; mix again to combine.


Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. Yields about 1 1/3 cups per serving.