I think most of us feel a little sluggish at this time of year and we could certainly use a break from rich, heavy food. This fresh Thai Shrimp Noodle Salad has all the great flavours of Thai food, but incorporates loads of fresh, raw vegetables, whole grain noodles and protein-rich shrimp. This recipe is perfect for a weeknight meal as it’s healthy, delicious and easy to prepare.
Thai Shrimp Noodle Salad
Serves 2 as a main or 4 as a side
4 tbsp extra virgin olive oil
2 tbsp organic tamari (gluten-free soy sauce)
1 tsp fish sauce
1 tsp hot sauce
1 ½ tbsp honey
3 tbsp lime juice or juice from 1 lime
2 tbsp grapeseed oil
1 tsp red pepper flakes
1 clove garlic, minced
½ package pre-cooked & peeled shrimp
4 cups shredded greens (romaine, kale, mixed greens, or baby spinach)
1 cup sugar snap peas, halved
½ cup thinly sliced bell peppers
2 bundles soba noodles
½ avocado, diced
½ cup chopped cilantro
¼ cup crushed dry roasted, unsalted peanuts
salt and fresh ground pepper
For the dressing: in a medium bowl, whisk together 4 tbsp oil, soy sauce, fish sauce, hot sauce, honey, and lime juice.
Chop veggies and garnish ingredients.
Cook soba noodles according to package instructions. Drain, rinse and set aside.
Heat 2 tbsp oil in a large skillet over medium-low heat. Add the pepper flakes, garlic and shrimp, season with salt and pepper and cook on one side for two minutes. Flip and cook another minute or until shrimp have curled, indicating they are done. (Cook longer if using raw shrimp).
Add cooked noodles to the shrimp and stir to incorporate all the great garlicky flavour into the noodles.
Build your salad:
Divide the greens in the bottom of two salad bowls. Then add the snow peas, peppers, noodles and shrimp, avocado, cilantro, and crushed peanuts.
Whisk your dressing one last time and then drizzle it over the salads. Season with salt and pepper. Toss and enjoy!