Yield
4 servings (serving size: 1 cup noodle salad, 2 tablespoons cilantro, and 1 teaspoon peanuts)

The noodles called for in this dish--bean thread vermicelli also known as cellophane noodles. You can substitute 3 cups cooked angel hair pasta. Thai fish sauce and chile paste can be found bottled in the Asian food section of your grocery store; lemon grass and chiles will be in the produce section.

How to Make It

Step 1

To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk.

Step 2

To prepare the salad, combine 2 cups boiling water and vermicelli in a bowl; cover and let stand 10 minutes. Drain noodles; rinse with cold water. Cut noodles into three pieces.

Step 3

Combine noodles, shrimp, and next 4 ingredients (shrimp through chile) in a large bowl. Pour dressing over noodle mixture, tossing gently to coat. Spoon 1 cup noodle salad onto each of 4 lettuce-lined plates. Sprinkle with cilantro and peanuts.

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