Snack · Thai · 10 min
Shrimp and Lemongrass Rice Noodle Salad with Thai Basil
- Calories
- 215
- Protein
- 23g
- Carbs
- 19g
- Fat
- 6g
Ingredients
- 85.1 g shrimp
- 11.6 g lemongrass
- 16.9 g rice noodles
- 46.2 g bean sprouts
- 57.5 g tomato thai basil sauce
- 11.4 g peanuts
Method
- 01Bring a small pot of water to a boil. Cook dry rice noodles for 3-4 minutes until tender, then drain and rinse under cold water.
- 02In a small skillet, simmer minced lemongrass with 2 tbsp water. Add shrimp and cook for 2 to 3 minutes until opaque, pink, and an internal temperature of 145°F (63°C) is reached.
- 03In a bowl, combine noodles, shrimp, bean sprouts, and the tomato-Thai basil base sauce. Toss gently.
- 04Transfer salad to a serving dish and top with crushed raw peanuts.
Cook it with the whole plan around it
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