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🍽️ Thai Shrimp Salad with Noodles

414 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 2 limes
• 20 g coconut palm sugar (2 tbsp)
• 5 tbsp fish sauce
• 2 tbsp sesame oil
• 3 tbsp peanut oil
• 2 garlic cloves
• salt
• pepper
• 100 g edamame (Japanese soybeans on the pod, frozen; Asian market or thick beans)
• 20 g herbs (2 handfuls; e.g. mint, Thai basil)
• 350 g green Thai asparagus
• 200 g soba noodles (buckwheat noodles)
• 16 raw large shrimp tails (kitchen-ready; peeled)

Instructions

1. 1. Cut the chili peppers lengthwise.
2. 2. Remove the seeds and rinse the peppers.
3. 3. Finely chop the chili peppers.
4. 4. Squeeze the limes.
5. 5. Mix the coconut blossom sugar with chili, lime juice, fish sauce, sesame oil, and 2 tablespoons of peanut oil.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Stir the garlic into the dressing.
9. 9. Season the dressing with salt and pepper.
10. 10. Boil the edamame in water for 3 minutes.
11. 11. Drain the edamame.
12. 12. Rinse the edamame with cold water.
13. 13. Let the edamame drain.
14. 14. Wash the herbs.
15. 15. Shake the herbs dry.
16. 16. Pluck the herb leaves.
17. 17. Wash the asparagus.
18. 18. Peel the ends of the asparagus if necessary.
19. 19. Cook the soba noodles in boiling salted water for 5 minutes.
20. 20. Add the asparagus to the noodles after 2.5 minutes.
21. 21. Drain the noodles and asparagus.
22. 22. Rinse the noodles and asparagus with cold water.
23. 23. Let the noodles and asparagus drain.
24. 24. Place the noodles and asparagus in a bowl.
25. 25. Add the edamame to the bowl.
26. 26. Add the dressing to the bowl.
27. 27. Mix everything well.
28. 28. Rinse the shrimp.
29. 29. Pat the shrimp dry.
30. 30. Heat a grill pan.
31. 31. Brush the grill pan with the remaining peanut oil.
32. 32. Grill the shrimp over medium heat for 2–3 minutes per side.
33. 33. Season the shrimp with salt and pepper.
34. 34. Shape the noodles into nests.
35. 35. Place the noodles on a baking sheet or plate.
36. 36. Add the asparagus and edamame.
37. 37. Place the shrimp in between.
38. 38. Sprinkle everything with the herbs.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 414
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 23 g