Thai Rice Noodle Salad | Recipes | Roland Foods

Ingredients

• 4 ounces glass noodles
• 1/2 pound shrimp, cooked
• 1/2 carrot, thinly sliced
• 1/2 cup cherry tomatoes, sliced in half
• 1/2 cucumber, sliced
• Handful cilantro, chopped
• 1 lime, sliced
• 1/4 cup roasted peanuts, coarsely chopped
• Butter lettuce
• Sliced red chili, to garnish
• 3 tablespoons Roland® Green Sriracha Chili Sauce
• 10 teaspoons (70 g) Roland® Thai Fish Sauce
• 5-6 small garlic cloves
• 1 cilantro stem
• 1/4 cup lime juice
• 2 1/2 tablespoons coconut sugar
• Soak the glass noodles in room temperature water for 5 minutes or until softened slightly
• Meanwhile, make the salad dressing. Pound garlic and cilantro stems with a mortar and pestle. Add fish sauce, lime juice, sugar, and mix well. Set aside
• Cook soaked noodles in boiling water for 2 minutes or until softened and cooked through
• Assemble the salad in a big plate. Drizzle the salad dressing over. Garnish with roasted peanuts. Red chili and Roland Foods Green Sriracha Chili Sauce on top