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.

Recipe by Cooking Light January 2000

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

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Directions

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

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  • 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.

  • 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.

Nutrition Facts

245 calories; calories from fat 12%; fat 3.2g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.8g; protein 10.4g; carbohydrates 44.2g; fiber 2g; cholesterol 65mg; iron 2mg; sodium 500mg; calcium 60mg.
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