Thai Red Curry Noodle Salad with Red Chili Shrimp

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When you say Thai red curry, I think FLAVOR. Red curry paste compliments pretty much anything it touches including chicken, shrimp vegetables and so much more. It is often served as a hot dish and paired with the sweet and creamy flavors of coconut milk. Well, I live in Georgia and it’s summer, so forget about the hot dishes — although I admit I had soup for lunch
(oops)! What to do when you’re looking for something refreshing and summer-friendsly, but with your favorite Thai red curry flavors? Make a cold noodle salad!

It’s basically the outdoor-picnic-favorite-pasta-salad with a twist! Not only that, but this recipe is easy and a great introduction into cooking with Thai flavors. Did I mention it is oh, so fresh? Grab the flavor, it’s “Thai-me” to get cooking!

Dressing Ingredients

1 tablespoon red curry paste
2 tablespoons lime juice
2 tablespoons soy sauce
2 dashes sesame oil
1 teaspoon tahini
2 tablespoons honey
1 tablespoon water

Salad Ingredients

8 oz dried rice stick noodles
1 carrot, thinly sliced
1/2 cucumber, thinly sliced
2 tablespoon green onions, sliced
3 tablespoon cilantro, unsliced
1/2 red bell pepper, thinly sliced
1 fresh chili pepper, sliced
3 tablespoons roasted peanuts, chopped
1 lime, for garnish

Shrimp Ingredients

2 tablespoons vegetable oil
1 teaspoon chili oil
Salt/pepper
1 tablespoon lime juice
12-15 shrimp, peeled and deveined

Begin by cooking the noodles. Place noodles in a bowl and cover with very hot water. Let the noodles sit for 12-15 minutes. Once done, drain the noodles and run cold water to allow them to cool.

Next, prepare the dressing. Place all of the dressing ingredients in a bowl. Whisk well or blend together. Add half of the dressing to the cooled rice noodles and mix well. Top with all of the sliced salad ingredients, minus the cilantro, sliced chili peppers and peanuts.

Place a skillet with the two tablespoons of vegetable oil over medium heat. While the skillet is heating, dry the shrimp and season with salt/pepper. Add the shrimp to the heated skillet. Drizzle with the chili oil and cook for 2-3 minutes. Note: do not overcook the shrimp as it will get a rubbery texture. Pour the lime juice over the shrimp.

Allow the shrimp to cool. Once cooled, place the shrimp on top of the salad. Garnish with the cilantro, sliced chili peppers, peanuts and the remainder of the red curry dressing. Enjoy!

Elizabeth Canas