This Thai-style noodle salad is chockfull of fresh summer flavors. It requires a good amount of prep work but the resulting taste is well-worth the effort.
|8 ounces packaged rice noodles||1 tablespoon lemon grass, minced|
|2 tablespoons fresh lime juice||2 small uncooked shallots, peeled and thinly sliced|
|2 tablespoons water||3 tablespoons cilantro, leaves, fresh, picked off the stem and washed|
|1 1/2 tablespoons fish sauce||3 tablespoons mint leaves, fresh, picked off the stem and washed|
|1 tablespoon low-sodium soy sauce||2 tablespoons basil, leaves, fresh, washed and torn|
|3 tablespoons light coconut milk||1/4 cup cooked green cabbage, shredded|
|1/4 teaspoon sesame oil||1/4 cup uncooked red cabbage, shredded|
|2 tablespoons reduced-fat peanut butter, crunchy-variety||1/4 cup shredded carrots|
|1 tablespoon unpacked light brown sugar||8 ounces uncooked shrimp, frozen, peeled, precooked, thawed and cut in half lengthwise|
|2 cloves (1 1/2 tablespoons) garlic, minced||2 medium uncooked scallions, thinly sliced on a diagonal|
|2 tablespoons jalapeo peppers or serrano chile, minced|
Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. Yields about 1 1/3 cups per serving.
PointsPlus Value: 6
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