Noodle Salad with Shrimp and Chile Dressing

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.

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 12%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.4g
  • Carbohydrate: 44.2g
  • Fiber: 2g
  • Cholesterol: 65mg
  • Iron: 2mg
  • Sodium: 500mg
  • Calcium: 60mg


  • Dressing:
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon brown sugar
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon chile paste
  • Salad:
  • 2 cups boiling water
  • 3 ounces dried bean thread vermicelli
  • 1/2 pound medium shrimp, cooked and peeled
  • 1/2 cup torn mint leaves
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced peeled fresh lemon grass
  • 1 Thai, hot red, or serrano chile, seeded and chopped
  • 4 romaine lettuce leaves
  • 1/2 cup cilantro sprigs
  • 4 teaspoons finely chopped unsalted, dry-roasted peanuts


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