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- For the dressing:
- 2 tablespoons light brown sugar
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon canola oil
- 1 1/2 teaspoons chili paste or 1/2 teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons peeled and grated fresh ginger
- 2 cloves garlic, minced
- For the salad:
- 4 ounces maifun (dried thin rice noodles)
- 2 cups bean sprouts or blanched snow peas
- 1/2 bell pepper (yellow, orange, red, or green), seeded and thinly sliced
- 3 green onions, white and green parts, thinly sliced on the diagonal
- 1 cup fresh cilantro leaves, torn in half
- 1/2 cup fresh Asian basil">basil or sweet basil">basil leaves, torn in half
- Salt and freshly ground pepper
- Fish sauce and chili paste, for seasoning (optional)
- Chopped peanuts for garnish (optional)
- For the shrimp:
- 1 tablespoon canola oil
- 12 to 18 large (size 41-50 or bigger) shrimp, peeled
- 1 clove garlic, minced
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 2 servings | |
| Calories 337 | |
| Calories from Fat 198 | 59% |
| Total Fat 22.3g | 28% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1449mg | 60% |
| Potassium 514mg | 15% |
| Total Carbs 31.69g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 22.51g | 15% |
| Protein 7.54g | 12% |
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