Dinner: Thai Chicken and Shrimp Noodle Salad
Recipe by Jill Dupleix Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.
Ingredients
2 tablespoons fresh lime juice
2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon vegetable oil
1 tablespoon sugar
Instructions
Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
