Easy, enjoyable Thai salad, which is delicious for lunch or a light dinner. Serve it warm or room-temperature, either on its own or with lettuce wraps for a casual meal.
1 package thin rice noodles
1/2 bottle Thai Peanut Sauce (or make your own)
2 large carrots sliced into matchsticks
2 fresh mangos peeled and diced
1 fresh papaya peeled, seeded and diced
1 lime
3 tablespoons cilantro
2 tablespoons scallions (green onions) sliced on the bias
2 handfuls fresh shrimp
2 tablespoons vegetable oil
2 teaspoons ginger freshly grated
2 teaspoons Thai hot sauce (optional)
3 tablespoons crushed unsalted peanuts (optional)
Bring a large stockpot of water to a rolling boil.
Meanwhile, heat a large saute pan to medium heat. Add vegetable oil, and saute the shrimp, carrots and ginger very briefly until the shrimp is almost cooked through, about 2 minutes. Note that the shrimp will continue to cook when you turn off the heat, so stop them before they are fully cooked. Put them aside in a bowl.
Place rice noodles in boiling water, and boil for 2 minutes. Drain into a colander and (for room-temperature salad), wash and rinse well with cold water. Mix ingredients in a large bowl. Garnish with cilantro and lime, and crushed peanuts.
Yield: 4