Thai Shrimp and Rice Noodle Salad With Fresh Herbs
This Thai-inspired roasted shrimp and rice noodles salad combines flavourful shrimp with rice noodles, crisp vegetables, fresh herbs and a delicious lime-ginger-garlic dressing; ready in 45 minutes.
Ingredients
Dressing
- 1/4 cup fresh squeezed lime juice
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 2 Tbsp grated fresh ginger
- 2 Tbsp honey
- 1 tsp sriracha (optional)
- 3 Tbsp fish sauce
- 1 tsp sesame oil
- 1/4 cup water
Salad
- 400gr/ 14oz raw shrimp, peeled, deveined and tails removed
- 1/2 English cucumber, diced
- 2 green onions, sliced
- 3 medium carrots, peeled and cut into thin ribbons using a vegetable peeler
- 1/2 sweet red bell pepper, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 2 cups sugar snap peas
- 225gr/ 8oz broad rice noodles (such as Pad Thai noodles)
- lime wedges for serving
Instructions
Before you start
- Preheat the oven to 425F and line a baking sheet with parchment paper. Set aside.
Make the dressing and marinate the shrimp
- In a medium bowl, stir together the dressing ingredients. Remove 1/2 cup of the dressing and set it aside . This is for dressing the salad later. Add the shrimp to the bowl with the remaining dressing and stir to coat. Cover and refrigerate for 15 minutes.
Prepare the vegetables and herbs
- While the shrimp marinates, combine the cucumber, green onion, carrot, red pepper, mint, cilantro and basil in a large bowl. Set aside.
Roast the shrimp
- Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in a single layer on the prepared baking sheet. Roast the shrimp for 8-10 minutes until pink and cooked through. Set aside and keep warm.
Blanch the snap peas
- Bring a large saucepan of water to a boil. While you wait, fill a large bowl halfway with ice, then cover the ice with water to make an ice bath. Once the water in the saucepan comes to a boil, add 1 tsp kosher salt. Add the snap peas to the salted boiling water and cook for 2 minutes, until bright green and tender crisp. Use a slotted spoon to move the snap peas to the ice bath. This stops the cooking and preserves the bright green colour. Don’t discard the boiling water as you will need this to cook the noodles.
- Once the snap peas have cooled, remove them from the ice bath and pat them dry with paper towel. Add them to the bowl with the other vegetables and herbs.
Cook the rice noodles
- Return the pot of boiling water to a boil if needed. Add the rice noodles and cook according to package directions until cooked but still pleasantly chewy. Drain the noodles in a colander and rinse under cold water to cool them and keep them from sticking together. Shake the colander to remove excess water, then add the noodles to the bowl with the vegetables and herbs.
Toss and serve
- Drizzle half of the reserved dressing over the noodles, vegetables and herbs. Toss to coat and distribute the vegetables and herbs evenly throughout the noodles. Taste and add more dressing according to preference. Transfer the noodle salad to a large serving bowl and top with the warm shrimp. Serve immediately with lime wedges and remaining dressing on the side.
Notes
- This rice noodle salad is best served immediately, as the noodles will absorb the dressing over time, the herbs will wilt and the flavours will mellow out. If you want to make it in advance, reserve the extra dressing and add it to the salad, along with the fresh herbs, just before serving.
- This salad is naturally gluten-free and dairy-free.