Thai Shrimp And Carrot Salad

Thai Shrimp And Carrot Salad
4 from 1 ratings
A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it. Click here to see the Ultimate Guide to Buying Shrimp
  • 8 ounce uncooked brown rice noodles
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 1/8 teaspoon crushed red chile pepper
  • 1/2 pound cooked, peeled and deveined medium shrimp, tails removed
  • 3 cup shredded carrots
  • 1/2 cup dry-roasted unsalted peanuts
  • 1/2 cup sliced shallots
  • 1/3 cup chopped mint
  1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine the lime juice, vinegar, and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots, and mint. Serve shrimp mixture over rice noodles.