Peanut Noodle Salad with Thai Pickled Shrimp
Recipe by Chef Jessica Rothacker of Heirloom Café, Athens, GA
Ingredients
For Pickled Shrimp
- 1 lb large shrimp peeled & deveined
- ½ cup apple cider vinegar
- ¼ cup peanut oil
- 1 tsp coriander seed
- 3 limes zest and juice
- 3 tbsp fish sauce
- 1½ tbsp sugar
- 1½ tsp sriracha sauce
- 1 shallot julienned
For Peanut Dressing
- 1 tbsp ginger sliced thin
- 1 garlic clove large
- ¼ cup peanut butter smooth
- ¼ cup orange juice
- 3 tbsp lime juice
- 2 tbsp tamari
- 3 tbsp agave syrup
- 3 tbsp peanut oil
- ½ tsp sriracha sauce
- ½ tsp salt
For Salad
- 6 oz dry rice noodles
- 1 head napa cabbage julienned
- 1 red bell pepper cut into 1" slices
- 1 small carrot sliced thin on bias
- 1 small cucumber halved lengthwise and sliced thin
- 4 green onion sliced
- ½ jalapeño sliced thin
- 1 cup basil (loosely packed) torn into small pieces
- ½ cup roasted peanuts
Instructions
For Pickled Shrimp
- Bring a pot of water to a boil and cook shrimp 3 minutes.
- Gather vinegar, oil, coriander, lime juice & zest, fish sauce, sugar, sriracha, and shallot in bowl
- Strain water off of shrimp and toss in above mixture
- Allow to cool and soak 30 minutes
For Dressing
- Combine all ingredients and puree in food processor or blender
For Salad
- Cook rice noodles according to package directions, set aside to cool
- In a large bowl, place noodles and ¾ cup dressing, toss
- Add cabbage, bell pepper, carrot, and cucumber to the bowl, toss
- Arrange noodles on plate
- Top with shrimp, green onions, jalapeño, basil and peanuts
