This Thai salad is a perfect one-dish summer dinner with a delicate blend of herbs and spices. Thai food is spicy. The heat can vary. This is a mild version, but you can add as much heat as you would like.
1 teaspoon sugar
¼ teaspoon salt
- Richard Sherman asks for Tyler Lockett-Mario Kart mashup, the internet answers
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
- The latest on Seahawks safety Kam Chancellor's holdout
- Seattle restaurant manager killed hiking in Alaska
- The Californians keep coming, but King County gives back
Most Read Stories
3 tablespoons fresh lime juice
Several drops hot pepper sauce
½ pound medium or small cooked shrimp
3 teaspoons toasted sesame oil, divided use
2 garlic cloves, peeled and thinly sliced
¼ cup thinly sliced red onion
2 tablespoons dry roasted, unsalted peanuts
½ cup sliced strawberries
½ cup red seedless grapes
½ cup drained, sliced, canned water chestnuts
¼ pound steamed Chinese noodles or angel hair pasta
1 tablespoon reduced salt soy sauce
¼ cup chopped fresh cilantro
1. Place water for noodles on to boil.
2. Stir sugar, salt and lime juice together in a large bowl to dissolve the sugar. Add several drops hot pepper sauce. Add shrimp to lime juice dressing. Toss well and set aside.
3. Heat 1 teaspoon sesame oil in a small nonstick skillet over medium-high heat. Add the garlic, onion and peanuts and sauté two minutes or until golden, not brown.
4. Add the strawberries, grapes and water chestnuts to the shrimp and toss together.
5. When the water boils, add the noodles and boil two minutes or according to package instructions. Drain. Mix soy sauce and remaining 2 teaspoons sesame oil together and add to the noodles. Toss to coat noodles. Divide noodles between two dinner plates and spoon salad on top. Spoon garlic, onion and peanuts on the salad and sprinkle cilantro over top.
— Linda Gassenheimer, The Miami Herald