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Peanut Noodle Salad with Thai Pickled Shrimp

Recipe by Chef Jessica Rothacker of Heirloom Café, Athens, GA
Print Recipe
Servings 4

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