Thai Shrimp Noodle Salad (20 Minutes)
Thai Shrimp Noodle Salad with mango, fresh herbs, and honey-ginger dressing. This vibrant glass noodle salad comes together in 30 minutes and is full of fresh flavors.
Servings: 4
Equipment
- Large skillet
- Stock pot
- Mixing bowls
Ingredients
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1/4 cup fresh lime juice
- 1 Tbsp. fish sauce
- 2 tsp. honey
- 2 tsp. minced fresh garlic
- 1 1/2 tsp. freshly grated ginger
- 12 oz. peeled and deveined raw shrimp
- 8 to 9 oz. glass noodles (sub vermicelli or Pad Thai rice noodles)
- 3/4 cup fresh torn basil leaves
- 1/2 cup fresh cilantro leaves
- 1 cup thinly sliced fresh mango
- 1/3 cup roasted, salted peanuts, finely chopped
- 1 Tbsp. toasted sesame oil
- 2 tsp. seasoned rice vinegar
Instructions
- In a medium bowl or glass measuring cup, combine 1/4 cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk to combine. Let dressing sit for at least 10 minutes while you prepare remainder of recipe.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Season shrimp evenly with salt and pepper, and add to hot skillet. Cook 2 minutes per side, or until shrimp turn opaque. Transfer to a plate.
- Cook noodles according to package directions in a pot of salted water. Drain and transfer noodles to a large bowl. Add dressing and toss to combine.
- In a separate bowl, combine basil, cilantro, mango, peanuts, toasted sesame oil, and rice vinegar; toss to combine.Divide noodles evenly between each of four bowls. Scatter shrimp overtop, and add a big spoonful of mango-herb mixture. Garnish with extra peanuts and/or a drizzle of toasted sesame oil, if desired.
Notes
This salad is best enjoyed fresh when it's slightly warm or closer to room temperature. If you have leftovers, refrigerate and enjoy chilled the next day.
Nutrition
Serving: 1bowl | Calories: 440kcal | Carbohydrates: 38g | Protein: 16g | Fat: 25g | Saturated Fat: 1.5g | Sodium: 710mg | Fiber: 1g | Sugar: 9g