Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.
4 ounces uncooked linguine
12 ounces peeled and deveined medium shrimp
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon fish sauce
4 cups torn romaine lettuce
1 1/4 cups vertically sliced red onion
1/4 cup matchstick-cut carrots
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/3 cup chopped dry-roasted cashews, unsalted
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.
I was pretty disappointed by this dish, which I made for our "April Sours" themed Supper Club. The recipe sounded great on paper but in practice it was actually bland. Spicy sure, but bland. I followed the recipe exactly, except for using Thai rice noodles in place of the pasta noodles. I think maybe the dressing just needs some salt, or maybe the fish sauce I used was not salty enough. The dish did have some nice crunch from the carrots, romaine, and cashews. And I even enjoyed the red onions -- not typically my fave -- which got a little pickled from the lime juice in the dressing. But overall I won't be making it again.
I make this recipe whenever it's warm outside! I have sent it to many friends...I use sambal oelek (Crushed chilis with garlic) as I know its heat intimately and I always substitute anchovy paste for fish sauce. I think fish sauce tastes like kerosene. Sometimes I add ginger or lemongrass, I have occasionally reduced the mint and added thai basil. Often I use asian rice noodles. Thai cuisine, once you are aware of the palette of flavors is great for improvisation
Overall I thought the recipe was good, quick and easy. The spicy sauce was too much - even after I reduced the quantity to 2 teaspoons. I'd recommend reducing it even more, to 1 teaspoon. I will be making it again with alterations.
This recipe was missing something, in my opinion. I like spicy food so I followed the recipe as described, but I think the proportions are off. Too much sriracha in comparison to the other ingredients. I think the shrimp would taste better with this if they were grilled and served warm over the cool noodles and lettuce. Curious to know if anyone experiments with this recipe as I think it has potential. But definitely missing something.
This was great. We followed the recipe exactly. I agree with the previous poster. This was quite hot, & we like spicy food. We will tone down the heat just slightly in the future. Definitely a keeper to be repeated.