Servings: 4
Ingredients
For the Tangy Thai Dressing:
- 3-4 Thai chiles minced
- 2 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 4 tablespoons freshly squeezed lime juice
- 2 garlic cloves minced
- 1 tablespoon coconut sugar
For the Salad:
- 1 cup quartered grape tomatoes
- 2 mini cucumbers halved lengthwise and thinly sliced on a diagonal
- 4 green onions thinly sliced on the diagonal
- ¼ cup finely chopped fresh cilantro leaves
- ½ cup packed Thai basil leaves
- ¼ cup finely chopped fresh mint leaves
- ½ cup roughly chopped dry roasted peanuts
For the Shrimp + Noodles:
- 6 ounces rice noodles
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 1 lb peeled deveined shrimp
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
Make the Tangy Thai Dressing:
- In a small bowl, whisk together the dressing ingredients until well combined.
Prepare the salad:
- In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, thai basil, mint and peanuts. Set aside.
Make the Noodles and Shrimp:
- Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside.
- Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.
Finish the Salad:
- Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!
Nutrition
Calories: 2015kcal | Carbohydrates: 203g | Protein: 122g | Fat: 83g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 46g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 7376mg | Potassium: 2737mg | Fiber: 15g | Sugar: 22g | Vitamin A: 3365IU | Vitamin C: 81mg | Calcium: 525mg | Iron: 8mg