Thai Noodle Salad with Shrimp

Serves 6

1/2 lb hand peeled shrimp meat

8 oz rice vermicelli noodles

1 long English cucumber, seeded and cubed

4 green onions, finely minced

1 1/2 – 2 cups bean sprouts

1 carrot, peeled and julienned

1 mango, peeled and cubed


1/4 cup lime juice

1/4 cup light soy sauce

1 tablespoon fish sauce

2 tablespoons light brown sugar

1 tablespoon minced garlic

1 tablespoon sesame oil

1 teaspoon finely minced fresh ginger

1 teaspoon sambal oelek (optional) or 1 teaspoon dried chili flakes

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/2 cup chopped peanuts for garnish

Mint sprigs for garnish (optional)


Combine the dressing ingredients in a blender or food processor and process until well blended. Chill until needed.

Cook noodles in a large pot of boiling water until tender and cooked through – it only takes 1-2 minutes. Drain and rinse with cold water and let cool completely. When cool cut with scissors into about 4 inch pieces.  In a large bowl combine the noodles with the shrimp meat, English cucumber, green onions, bean sprouts, carrots and mango.  Add dressing and toss gently to coat.

Divide salad among plates and top with chopped peanuts and additional mint sprigs if desired.

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