Thai Noodle Salad with Shrimp and Vegetables

This easy recipe for pasta salad is super-delicious and virtually fat free! Asian-style egg or wheat noodles - or fettuccini pasta noodles - are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you'll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy all week, whether for quick and easy lunches, or for a scrumptious gourmet summer dinner. Enjoy!

Prep Time: 20 minutes

Cook Time: 3 minutes

Ingredients:

• SERVES 2-4 for dinner
• 10 - 14 oz. (400-450 g) package fresh Asian-style egg or wheat noodles, OR fettucini-style noodles
• 1 cup cooked shrimp (if you're in a hurry, use canned shrimp cocktail)
• 1 zucchini, grated, OR peeled into strips with a vegetable peeler
• 1 tomato, thinly sliced
• 1 red chili pepper, de-seeded and cut into thin strips
• 1 can baby corn, cut into 1-2 inch lengths
• 1 green bell pepper, de-seeded and cut into strips
• 3 spring (green) onions, sliced
• 1 cup fresh coriander/cilantro, lightly chopped
• 1/2 cup fresh basil, lightly chopped
• 1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
• SALAD DRESSING:
• 1/3 cup lime juice (about 2 limes, juiced)
• 4 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese stores)
• 2 Tbsp. soy sauce
• 2-3 tsp. sugar (according to taste)
• optional: 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper (depending on how spicy you want it)
• 2 cloves garlic, minced, OR 1 tsp. bottled pureed garlic

Preparation:

1. Prepare the noodles according to the directions on the package. For fresh noodles, be sure to boil only briefly - for 30 seconds to 1.5 minutes, or until 'al dente'. Rinse noodles with cold water, drain, and set aside.
2. Prepare the salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test the dressing for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very pungent at this point. Not to worry - it will taste milder and more delicious when distributed among the noodles.
3. Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
4. Stir the dressing once more and pour into the bowl. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
5. Now add the noodles and toss again. Note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles.
6. Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
7. You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 1 week, and makes great workday lunches!).

   Serve the salad right out of the bowl, or lift and place onto serving platters or individual bowls. If desired, garnish with a few extra sprigs of fresh coriander or basil. Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce is excellent served on the side for those who like it spicy. ENJOY!

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