This quick and easy, thai noodle salad with shrimps and coconut dressing can be marinated, cooked and served in just 30 minutes! It’s a perfect weeknight dinner, light lunch or even a great alternative to the random pasta salad at every garden party. It’s spicy because of fresh chili and crunchy because of cashew nuts. It has everything an asian inspired salad needs to have.
The recipe is with ready cooked shrimps but you could also use fresh tiger prawns and throw them quickly on your BBQ. The recipe is not just perfect for all on a fructosefree diet but also for you gluten-free people because of the lovely rice noodles. For this recipe you should cook the pasta according to the package instructions until they’re pretty tender, then rinse them quickly in cold water. Usually I cook pasta al dente but note, if you use them for a salad the pasta needs to be tender so it’s not to hard when cold.
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This quick and easy, thai noodle salad with tiger prawns and coconut dressing can be marinated, cooked and served in just 30 minutes!
Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.
Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified.
Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over.
