CYNTHIA'S VIET-THAI NOODLE SALAD

Contributed By: Kay Davis

Ingredients:

I use rice noodles in this salad for their unique texture. Mint adds a fresh flavor to the salad. Cilantro is an excellent substitute, or use both!

See next section for more.

Method:

NOODLES
(1) 8 oz. pkg. Rice Noodles (also called Rice Sticks or Mei Fun)
Boil the noodles in salted water for about 3 minutes or according to package directions. Run under cold water, drain, and set aside in a bowl. Use scissors to cut the really long noodles into manageable size. I stick the scissors right down into the bowl and clip a few times, toss the noodles, clip again.

SHRIMP
Bring salted water to a boil with a few lime slices in the water. Throw about half a pound of large shrimp in, turn the heat off and let the shrimp sit for about 5-8 minutes or until cooked. Remove from water, cool, peel and cut into smallish pieces.

DRESSING
In a blender or food processor combine the following ingredients ? you can add more or less of any of the ingredients to adjust for your taste
? inch chunk of fresh ginger, chopped
Juice of one lime
Zest of half a lime
1 clove garlic, smashed
3 T. vegetable oil
3 T. rice vinegar (less acidic than regular vinegar, use less if using regular vinegar)
4 T. Tamari or soy sauce
1 t. sesame oil
1 t. Sriracha or sub a couple pinches cayenne or a couple dashes hot sauce

SALAD
Combine the following with the noodles:
Shrimp
3-4 sliced green onions (scallions)
1 can baby corn pieces
2 handfuls bean sprouts
Mint leaves, about 10, stacked and sliced crossways (and/or ? c. cilantro) or both
Pour dressing over and mix well. For best results, let the salad sit for a couple hours to let the flavors combine. Toss before serving.

Helpful Hints:

Kay?s Note: You can substitute water chestnuts, bamboo shoots for the canned baby corn. You are just looking for the crunch! Or you can use a can of chinrese vegetables for color!


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