Feeds: 4
Ingredients:
1 package dried rice noodles, thin*
1 lb shrimp, fresh or frozen
2 slightly green mangos, peeled & cut into thin strips
1 C cilantro, chopped
1 C mint, chopped
.25 tsp red chili flakes
.5 C roasted peanuts, roughly chopped
Dressing
6 tbsp fresh lime juice
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp garlic, minced finely
1 tsp maple syrup
* If you live in North America, you've probably seen these in just about every grocery store in varying thicknesses. I find the salad works best with the thinner noodles (pho or spaghetti thickness). In the brand I buy it's the package with the blue writing.
Instructions:
1. Bring a pot of water to boil. Add shrimp and parboil until just cooked (colour should be pale pink, approx 4-5min). Remove shrimp from pot and run under cold water to cool.
2. Mix together lime juice, sugar, fish sauce, and garlic in medium-sized bowl to make dressing. Mix in shrimp and let marinade while you prepare the other ingredients for your noodle salad.
3. Boil noodles until el dente and remove from water immediately. Rinse under cold water. Noodles should be firm but flexible.
4. Toss all remaining ingredients together in large bowl and top with crushed roasted peanuts.* Serve cold.
* I like to heat pre-roasted unsalted peanuts on a frying pan with a bit of salt, paprika and chili powder. And squeeze on a wedge of lime juice and let cook off for extra flavour. You can also add in more vegetables if you'd like, julienned red bell peppers or cucumber would both be delicious additions.
