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olive oil palm sugar lime juice fish sauce chilies shrimp noodles frozen edamame mint leaves fresh Thai basil leaves shrimp peanut oil
Viewed: 32 - Published at: 7 years agoIngredients
- 2 tbsp olive oil
- 2 tbsp finely grated palm sugar
- 1/3 cup lime juice
- 1/4 cup fish sauce
- 2 None fresh small red Thai chilies, seeded, finely chopped
- None None Thai Shrimp with Soba Noodles and Asparagus
- 7 oz green tea soba noodles
- 12 oz asparagus, halved crosswise
- 3 oz peeled frozen edamame, thawed
- 1/3 cup fresh mint leaves
- 1/3 cup fresh Thai basil leaves
- 16 None raw large shrimp, peeled, deveined, with tails intact
- 1/4 cup peanut oil
Method
- Whisk together olive oil, palm sugar, lime juice, fish sauce and chilies until sugar dissolves. Set aside.
- Cook noodles in boiling water for 2 mins, or until almost tender. Add asparagus and cook for another 2 mins, or until noodles and asparagus are just tender. Rinse under cold water until cool then drain.
- Place noodles and asparagus in a large bowl along with edamame, herbs and dressing. Toss gently to combine.
- Combine shrimp and peanut oil in a medium bowl. Cook on a heated grill pan for 1-2 mins per side, or until just cooked through.
- Serve noodle salad topped with shrimp.
