Thai Glass Noodle Salad with Peanut Dressing

Name: Thai Glass Noodle Salad with Peanut Dressing
Total time: 30 min
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

cookingwithcareonline.com

This vibrant Thai Glass Noodle Salad with Peanut Dressing is packed with plump shrimp, crisp vegetables, and silky noodles tossed in a bold, creamy Thai-inspire

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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