Shrimp Pad Thai Salad

This salad is easy to prepare and is a real crowd pleaser.

1 14-oz package medium width Thai rice noodles

Sauce:

1/2 cup Thai sweet chili sauce

2 Tbsp seasoned rice vinegar

1 Tbsp fish sauce

juice of 1 lime

1 Tbsp sesame oil

2 cloves garlic, finely minced through a press

1 cup purple cabbage, shredded

1 cup green cabbage, shredded

1 red pepper, thinly sliced

1 small English cucumber, diced

1 lb baby shrimp, shelled and cooked

3 green onions, sliced

1/2 cup peanuts, chopped

2 limes cut into thick wedges

Cook noodles according to package directions, rinse with cold water and then drain well.

Whisk together the sauce ingredients in a large bowl and toss with the noodles.

Fold in the cabbage, pepper and cucumber. Top with the shrimp, peanuts, green onion and lime.

Serves 8.

Comments

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