snack

Shrimp and Lemongrass Rice Noodle Salad with Thai Basil

Name: Shrimp and Lemongrass Rice Noodle Salad with Thai Basil
Ingredients: 88.9 g Crustaceans, shrimp, raw; 16.9 g Traditional Pho Rice Noodles, dried; 46.2 g Fresh Bean Sprouts; 30.8 g Tomatoes Thai Basil Simmered with Ginger, Thai Basil, and Garlic Soup (Base); 11.6 g Lemongrass, fresh minced; 11.4 g Peanuts, spanish, raw

Nutrition

235

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Crustaceans, shrimp, raw88.9 g

Traditional Pho Rice Noodles, dried16.9 g

Fresh Bean Sprouts46.2 g

Tomatoes Thai Basil Simmered with Ginger, Thai Basil, and Garlic Soup (Base)30.8 g

Lemongrass, fresh minced11.6 g

Peanuts, spanish, raw11.4 g

Instructions

Bring a small pot of water to a boil. Submerge the rice noodles and cook for 3-4 minutes until tender but firm to the bite; drain and rinse under cold water to stop the cooking.

In a small non-stick pan, add a splash of water and the minced lemongrass. Add the raw shrimp and cook over medium heat until they turn opaque and pink, about 2-3 minutes.

In a mixing bowl, combine the cooked noodles, shrimp, bean sprouts, and the Tomato-Thai Basil ginger base. Toss gently to coat the ingredients.

Plating: Arrange the salad in a shallow bowl. Garnish with crushed peanuts for essential crunch. The dish should smell vibrantly of citrusy lemongrass and aromatic basil. Serve immediately.