Thai Noodle Salad with Nicole Straight

Posted June 14, 2008

(WTNH) - If, you're looking to make a great summertime dish. But you don't want to spend all day in the kitchen. We've got the perfect solution, a quick and easy Thai Salad. And Nicole Straight from Time to Eat shows us how to get going.

Recipe provided by our guest:

Thai Noodles salad (Yum Woon Sen)
2 heads of romaine lettuce
_ English cucumber, diced
2 carrots, julienned
3 scallions, sliced
2 packages of cellophane noodles
_ C. crushed roasted peanuts
2 tbs. each-fresh cilantro, basil and mint leaves- julienned
1 dozen uncooked, peeled, cleaned and deveined large shrimp
To make the dressing: mix together
3/4 cup seasoned rice vinegar
1/4 cup peanut or vegetable oil
3 tablespoons fresh lime juice
3 cubes frozen ginger
1 tbs. thai chili sauce
2 tbs. soy sauce
1 tbs hoisin sauce
Thinly chop lettuce, add cucumber, carrots, scallions and chopped herbs.
Boil 3 C. of water. Place noodles in a bowl and add boiling water to noodles. let noodles sit in water for 8-10 minutes or until soft. Drain hot water and rinse with cool water. Set aside until ready to add to salad.
Heat a grill to high. Grill shrimp for 1 minute per side, remove and set aside until ready to use.
To make dressing whisk all ingredients in a bowl and set aside until ready to use.
Add noodles to bowl and toss to combine. Add salad dressing and toss. Add shrimp to top of salad and garnish with crushed peanuts.
This is a great dish to serve on a hot day for a group of friends.
The salad can be prepared in advance as well as the noodles and kept stored in the refrigerator in Ziplock bags.