Summer Shrimp Thai Noodle Salad

Here is a yummy, crunchy, fresh salad recipe for your next bbq party!  I served this with my Thai Coconut Pineapple BBQ Ribs.

                       

INGREDIENTS: 

Dressing:

4 tablespoons oriental sesame oil

4 garlic cloves, minced

¼ cup minced peeled fresh ginger

¼ cup honey

¼ cup brown sugar

½ cup creamy peanut butter

¼ cup soy sauce

2 tablespoons fish sauce

3 tablespoons unseasoned rice vinegar

1 jalapeño pepper

1 Habanero pepper

1 cup Fresh Cilantro, chopped

Salad:

12 ounces linguine

8 green onions, chopped

2 cups Mung Bean sprouts

1 cup finely shredded carrots

1 cup Fresh Basel, chopped

1 cup thinly sliced red onion

1 cup shredded Red bell pepper

1 cup thinly sliced Cucumber

1 pound Cooked Medium sized Shrimp

3 cups thinly shredded cabbage

The fresh juice of 5 limes

1 cup chopped roasted peanuts

Salt & Pepper to taste 

       

COOKING MUSIC SELECTION: Nick Cave- Stagger Lee

PREPARATION:

Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain.

In a blender, add all of the dressing ingredients and blend into a pureed dressing.  In a large bowl add the cooked pasta and salad ingredients and toss in the dressing, finish with the chopped roasted peanuts.