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Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Kate Washington
Recipe by Cooking Light August 2007

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Credit: Lee Harrelson

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

305 calories; calories from fat 19%; fat 6.5g; saturated fat 1.3g; mono fat 3.3g; poly fat 1.4g; protein 23g; carbohydrates 37.6g; fiber 2.9g; cholesterol 166mg; iron 5.8mg; sodium 414mg; calcium 88mg.
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