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Ingredients
Shrimp and Rice Noodle Salad
- Ingredients
- ½ red Bell pepper
- 150 grams thin Rice noodles
- 300 grams shrimp (ready to cook)
- 200 grams Snow peas
- 1 Tbsp Fish sauce
- 1 tsp yellow Curry paste
- 2 Tbsps sesame oil
- 2 Tbsps Lime juice
- 4 Lime wedge
Rinse the pepper, remove the seeds and white ribs and cut into small dice.
Place the rice noodles in a heatproof bowl, pour 750 ml (approximately 3 1/2 cups) boiling water over and let soak 10 minutes.
Rinse the shrimp in a colander under cold water and drain well. Heat the oil in a skillet and saute the shrimp just until cooked through. Rinse the snow peas, slice diagonally or lengthwise, add to the pan and cook briefly.
Drain the noodles, reserving 3 tablespoons of the soaking water. Stir together the curry paste and soaking water until smooth. Add the fish sauce, oil and lime juice and stir to combine. With scissors, cut the noodles into bite size pieces. In a bowl, mix together the rice noodles, shrimp, snow peas and peppers. Pour the sauce over and stir to combine. Serve in bowls garnished with lime.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |