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

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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