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Photo of Chilled Thai Noodle and Shrimp Salad with Peanut Dressing by WW

Chilled Thai Noodle and Shrimp Salad with Peanut Dressing

6
Points® value
Total Time
30 min
Prep
30 min
Cook
0 min
Serves
6
Difficulty
Easy
This Thai-style noodle salad is chockfull of fresh summer taste. It requires a good amount of prep work but the resulting taste is well-worth the effort.

Ingredients

Packaged rice noodles

8 oz, wide width

Fresh lime juice

2 tbsp(s)

Water

2 tbsp(s)

Fish sauce

1½ tbsp(s)

Low sodium soy sauce

1 tbsp(s)

Canned unsweetened light coconut milk

3 tbsp(s)

Sesame oil

¼ tsp(s)

Smooth reduced fat peanut butter

2 tbsp(s), crunchy-variety

Unpacked light brown sugar

1 tbsp(s)

Garlic

2 clove(s), large, minced (about 1 1/2 Tbsp)

Jalapeño pepper

2 tbsp(s), or serrano chile, minced (do not touch seeds with bare hands)

Lemon grass

1 tbsp(s), minced

Shallots

2 small, peeled and thinly sliced

Cilantro

3 tbsp(s), leaves, fresh, picked off the stem and washed

Peppermint leaves

3 tbsp(s), fresh, picked off the stem and washed

Fresh basil

2 tbsp(s), leaves, fresh, washed and torn

Cooked green cabbage

¼ cup(s), shredded, shredded

Red cabbage

¼ cup(s), shredded

Shredded carrots

¼ cup(s)

Uncooked shrimp

8 oz, frozen, peeled, precooked, thawed and cut in half lengthwise

Uncooked scallions

2 medium, thinly sliced on a diagonal

Instructions

  1. Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
  2. To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
  3. Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
  4. Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. Yields about 1 1/3 cups per serving.

Notes

To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.

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