Noodle Salad With Shrimp And Chile Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
1/4 cup fresh lime juice |
1 tablespoon brown sugar |
1 tablespoon thai fish sauce |
1 tablespoon chili paste |
2 cups boiling water |
3 ounces dried bean thread vermicelli |
1/2 pound medium shrimp cooked and peeled |
1/2 cup torn mint leaves |
1/4 cup thinly sliced green onions |
1/4 cup sliced peeled fresh lemon grass |
1 serrano pepper seeded and chopped |
4 romaine lettuce leaves |
1/2 cup cilantro sprigs |
4 teaspoons finely chopped unsalted dry-roasted peanuts |
Directions:
1. Combine lime juice, brown sugar, fish sauce and chili paste and stir well with a whisk.
2. Combine 2 cups boiling water and vermicelli in a bowl then cover and let stand 10 minutes.
3. Drain noodles then rinse with cold water.
4. Cut noodles into three pieces.
5. Combine noodles, shrimp, mint, onions, lemon grass and Serrano pepper.
6. Pour dressing over noodle mixture tossing gently to coat.
7. Spoon 1 cup noodle salad onto each of 4 lettuce lined plates.
8. Sprinkle with cilantro and peanuts.
|
|