Yield
5 servings (serving size: 1 cup)

How to Make It

Step 1

To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.

Step 2

To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.

You May Like

Ratings & Reviews

myzkyti's Review

smarty
July 13, 2011
I love this salad, it's so refreshing and so summery. Since I can't eat spicy foods, I omit the peppers entirely. I also omit the lettuce, because while the rest of the salad keeps quite well for a day or two, the lettuce is soggy almost instantly. Either add it when serving, or leave it out, if you're planning on having any leftovers!

smarty's Review

myzkyti
January 07, 2010
This is delicious. I only made half of the dressing as others suggested and it was plenty. Other than that, I used a jalapeno instead of the bird chili and used maybe twice as many cellophane noodles. We'll be making this one again and again. Definitely a 5 star recipe!