This is a print preview of "Thai Shrimp And Pasta Salad" recipe.

Thai Shrimp And Pasta Salad Recipe
by Global Cookbook

Thai Shrimp And Pasta Salad
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  Servings: 2

Ingredients

  • 2 ounce Uncooked linguine
  • 1/2 c. Shredded carrot
  • 8 ounce Medium shrimp, cooked and peeled
  • 1 c. Thinly sliced Boston lettuce leaves
  • 1/4 c. Fresh cilantro leaves
  • 2 Tbsp. Minced unsalted, dry-roasted peanuts
  • 1/4 c. Fresh lime juice
  • 2 Tbsp. Fish sauce
  • 2 Tbsp. Minced fresh cilantro
  • 1 Tbsp. Minced green onions
  • 2 1/2 tsp Sugar
  • 2 tsp Vegetable oil
  • 1 tsp Grated peeled fresh ginger
  • 2 x Garlic cloves, chopped

Directions

  1. Store the shrimp-pasta mix and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment which accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or possibly your supermarket's ethnic-food section.
  2. Cook pasta in boiling water 9-1/2 min. Add in carrot; cook an additional 30 seconds. Drain, and cold. Combine pasta mix, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
  3. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mix, tossing gently to coat.
  4. Yield: 2 servings (serving size: 2 c.).