This Shrimp and Glass-noodle Salad can be made ahead and refrigerated for a flavorful Thai-inspired lunch or dinner.
Soak noodles in hot water for 10 to 15 minutes or until tender; rinse and drain. Place in a mixing bowl. (For easier serving, cut noodles into pieces with kitchen shears.)
Combine lime juice and next 4 ingredients; pour over noodles, tossing to coat.
Stir in remaining ingredients, and toss salad until well blended. Cover and refrigerate until well chilled.
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