PROCEDURE:

 

  1. Soak the dry rice noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 4 oz of them for this recipe).

  2. Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drain.

  3. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.

  4. Mix all the ingredients in the Dressing well (make sure the sugar is completely dissolved), set aside.

  5. In a salad bowl, mix the rice noodles, shrimp, shallots, tomato, cilantro, and mint with the Dressing. Toss to blend well.

  6. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.

 

 

INGREDIENTS:

 

Pre-soaked KOMEYA Sotanghon

8-12 medium-sized  Shrimp, shelled and deveined

3 Shallots, thinly sliced

1/2 small Tomato, diced

1 tablespoon Cilantro leaves, coarsely chopped

1 tablespoon Mint leaves, coarsely chopped

2 tablespoons  Roasted cashew nuts (or roasted peanuts), pounded

 

DRESSING INGREDIENTS:

1 pc   Garlic, finely minced

1 1/2 tablespoons  Fish sauce

1 tablespoon  Sugar or to taste

2 tablespoons  Warm water

1 tablespoon  Lime juice, or to taste

1 tablespoon  Thai sweet chili sauce