Thai Glass Noodle Salad with Peanut Dressing | Cooking With Care Online

Ingredients

• 6 oz glass noodles (mung bean vermicelli), soaked in warm water for 10 minutes, then drained
• 1 lb large shrimp, peeled, deveined, tails removed
• 1 English cucumber, halved lengthwise and thinly sliced
• 1 cup shredded red cabbage
• 1 large carrot, peeled and julienned or shredded
• 1 red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves
• 3/8 cup roasted salted peanuts, roughly chopped, for topping
• 1 tbsp sesame seeds, toasted, optional garnish
• 3 tbsp creamy peanut butter, natural peanut butter preferred
• 2 tbsp soy sauce, use tamari for gluten-free
• 3 tbsp fresh lime juice, from about 2 limes
• 1 tbsp rice vinegar
• 1 tbsp fish sauce, omit for vegetarian version
• 1 tbsp honey, or maple syrup for vegan
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, finely grated
• 2 garlic cloves, finely minced or pressed
• 1 tsp sriracha or chili garlic sauce, add more to taste
• 2 tbsp warm water, to thin the dressing as needed