Dinner

Thai Noodle Salad is for Dinner.

Thai Noodle Salad takes 30 minutes to prepare.

Thai Noodle Salad takes 15 minutes to cook.

Thai Noodle Salad makes 6 servings.

The ingredients for Thai Noodle Salad are:

Serves 6

1/2 pound shrimp, peeled and deveined (no
tails)
8 oz spaghetti noodles (dry)
1 large carrot, cut into thin strips
2 cups broccoli, cut into small florets
1 red bell pepper, seeded and cut into fine
strips
4 oz snow peas, trimmed and halved
4 oz bean sprouts
4 oz can water chestnuts, drained and thinly
sliced
lime wedges; 0.5 cup roasted peanuts, coarsely chopped; and fresh cilantro leaves, to garnish

For the dressing:
3 tbsp coarsley torn fresh basil
5 tbsp coarsely chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh ginger root
2 garlic cloves, finely chopped
juice of 1 lime
2 scallions, finely chopped
salt and cayenne pepper

Here is how you make Thai Noodle Salad:

1. To make the dressing , combine all the ingredients in a bowl and mix well. Season to taste with salt and cayenne pepper.2. Cook the noodles in a pan of boiling water, following the package directions, until just tender. Drain, rinse under cold running water and drain again.3. Steam shrimp until pink (but not too long). Rinse with cold water until cooled.4. Steam vegetables until they are tender, but still crisp (steam broccoli for 3 minutes then add the peppers, carrot, and snow peas for an additional 3 minutes). Rinse with cold water immediately and drain.5. Toss the noodles vegetables, sprouts, water chestnuts, and dressing together. Serve cool and garnish with lime, cilantro, chopped peanuts and scallions.Number of Servings: 6Recipe submitted by SparkPeople user DBL68HLX.

The nutritional information for Thai Noodle Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 413.8

• Total Fat: 20.3 g
• Cholesterol: 57.4 mg
• Sodium: 83.1 mg
• Total Carbs: 43.7 g
• Dietary Fiber: 6.4 g
• Protein: 18.1 g

Thai Noodle Salad is Asian cuisine.