Chilled Thai noodle and shrimp salad with peanut dressing
6 Points, Asian, Entree, Weight Watchers
Ingredients
8 oz , wide width packaged rice noodles
2 Tbsp fresh lime juice
2 Tbsp water
1 1/2 Tbsp fish sauce
1 Tbsp low sodium soy sauce
3 Tbsp light unsweetened coconut milk
1/4 tsp sesame oil
2 Tbsp peanut butter
1 Tbsp unpacked light brown sugar
2 medium gaic clove(s) , minced (about 1 1/2 Tbsp)
2 Tbsp jalapeño pepper(s), minced
1 Tbsp minced lemongrass
2 small peeled and thinly sliced uncooked shallot(s)
3 Tbsp cilantro
3 Tbsp mint leaves
2 Tbsp basil, torn
1/4 cup(s)shredded cooked green cabbage
1/4 cup(s) shredded uncooked red cabbage
1/4 cup(s) shredded carrot(s)
8 oz shrimp, cooked, sliced in half vertically
2 medium scallion(s)
Directions
Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. Yields about 1 1/3 cups per serving.
Nutrition
6 smart points