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🍽️ Fresh Rice Noodle Salad with Shrimp

385 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the chili peppers under running water.
  2. 2. Cut the chili peppers lengthwise.
  3. 3. Remove the seeds and the white inner membrane from the chili peppers.
  4. 4. Finely dice the chili peppers.
  5. 5. Rinse the fennel under running water.
  6. 6. Remove the tough stalks and the hard base end from the fennel.
  7. 7. Slice the fennel lengthwise into very thin slices.
  8. 8. Pour 750 milliliters of boiling water over the rice noodles in a bowl.
  9. 9. Let the rice noodles soak for 10 minutes.
  10. 10. Rinse the shrimp under cold water in a sieve.
  11. 11. Drain the shrimp well.
  12. 12. Clean and wash the spring onions.
  13. 13. Cut the white and light green parts of the spring onions diagonally into rings.
  14. 14. Cut the green parts of the spring onions lengthwise into fine strips.
  15. 15. Take about 3 tablespoons of the hot noodle water.
  16. 16. Stir the curry paste smooth with the hot noodle water.
  17. 17. Stir the fish sauce into the curry paste.
  18. 18. Stir the oil into the sauce.
  19. 19. Stir the lime juice into the sauce.
  20. 20. Drain the rice noodles.
  21. 21. Cut the rice noodles into bite-sized pieces using scissors.
  22. 22. Place the rice noodles in a large bowl.
  23. 23. Add the shrimp to the bowl.
  24. 24. Add the chili peppers to the bowl.
  25. 25. Add the spring onion rings to the bowl.
  26. 26. Add the fennel slices to the bowl.
  27. 27. Add the basil to the bowl.
  28. 28. Mix all ingredients in the bowl.
  29. 29. Stir the sauce into the salad mixture.
  30. 30. Portion the salad into small bowls.
  31. 31. Garnish the salad with the fine spring onion strips.
  32. 32. Garnish the salad with basil leaves.

Nutrition per serving