Ingredients for Cold Thai Pasta Salad
- 8 ounces linguine
- Cooked Shrimp
- 1/2 cup bean sprouts
- 1/2 cup thinly sliced red bell pepper
- English Cucumber
- Green Onions
- Of Fresh Mint
- Fresh Coriander
- 2 tablespoons fish sauce
- Seasoned Rice Vinegar
- Granulated Sugar
- Garlic Cloves
- 2 tablespoons lime juice
- 1 teaspoon chili paste (adjust to taste)
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How to Make Cold Thai Pasta Salad
- Cook 8 ounces linguine in a large pot of boiling salted water for about 10 minutes, or until al dente. Drain and rinse under cold water; set aside to cool.
- While pasta cooks, prepare the dressing: In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 clove minced garlic, 2 tablespoons lime juice, and 1 teaspoon chili paste (adjust to your spice preference).
- In a large bowl, combine the cooled linguine, 1 cup cooked shrimp (peeled and deveined), 1/2 cup bean sprouts, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro (optional).
- Pour the Thai dressing over the pasta and vegetables. Toss gently to coat evenly.
- Refrigerate for at least 10 minutes to allow flavors to meld before serving. Garnish with extra cilantro and lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
24g
Fat
1g
Carbs
16g
