Pasta Noodle Salad with Shrimp and Chile Dressing

posted by Sue Freeman 03-08-100 6:57 AM

Noodle Salad with Shrimp and Chile Dressing
Cooking Light Jan/Feb 2000 page 122

1/4 cup fresh lime juice (about 2 limes)
1 Tablespoon brown sugar
1 tablespoon Thai Fish Sauce*
1 tablespoon chile paste

2 cups boiling water
3 ounces cellophane noodles (or cooked angel hair pasta; if you use the cooked pasta you don't need the water)
1/2 lb. medium shrimp, cooked and peeled
1/2 cup torn mint leaves
1/4 cup thinly sliced green onions
1/4 cup sliced peeled fresh lemon grass
1 Thai, hot red, or serrano chile, seeded and chopped
4 romaine lettuce leaves
1/2 cup chopped cilantro leaves
4 tsp. finely chopped unsalted dry roasted peanuts

To prepare the dressing:
Combine first four ingredients in bowl and whisk well to combine. Set aside.

To prepare the Salad:
Combine 2 cups boiling water and noodles in a bowl and let sit for 10 minutes. Drain noodles and rinse with cold water. Cut noodles into three pieces.

Combine noodles, shrimp and next 4 ingredients in a large bowl. (shrimp through chile) Pour dressing over top of noodle mixture and mix well, tossing gently to coat. Spoon one cup noodle salad onto a romain lettuce leaf. Sprinkle with cilantro and peanuts. Serve.

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