Summer Thai Salad
Prep Time: 15 min| Cooking Time: 3-5 | Total Time: 20 min| Servings: 4 | Difficulty: Easy
A deconstructed summer roll salad that’s quicker to make but still full of the flavors and vibrant tastes.
- 250g/8 oz vermicelli noodles
- 2 shallots, thinly sliced
- 1 tbsp coconut oil
- ½ shrimp, shelled and deveined
- 1 medium cucumber thinly sliced
- 1-2 carrots, peeled and thinly sliced
- 1 cup green beans
- ⅓ cup roasted peanuts, crushed into smallish pieces
- ⅓ cup basil, sliced
- ⅓ cup coriander leaves, sliced
- ⅓ cup mint, sliced
- 2 small red chilies, minced
- 2 tbsp ginger, grated
- 2 tbsp honey
- ¾ cup fish sauce (a couple tbsp less if too strong for you)
- ⅔ cup rice vinegar
In a pot bring water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook. Drain and rinse with cold water to stop the cooking process.
In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove and drain on a paper towel. Add shrimp to pan and cook until cooked through 3-4 minutes.
To make the dressing: in a bowl whisk the fish sauce, rice vinegar, ginger, red chili pepper, and honey.
To assemble the salad: in a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.
Bon apetit 😉