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Thai Shrimp & Edamame Noodle Salad

I just love these salads.  Filled with thin rice noodles, edamame beans, shrimp, cilantro and lime, all tossed in a creamy peanut sauce. They are big, filling, loaded with protein, you can eat them for lunch or dinner, or even pack them to go since the rice noodles will never get mushy or soggy.
ShrimpEdammeSalad1
Cook the noodles according to the package directions. Drain and set aside to cool. If frozen, boil edamame beans until tender crisp, set aside to cool. Whisk together all dressing ingredients until smooth (or use blender). Divide the noodles into 4 bowls and top with carrot, edamame, shrimp, and cilantro. Drizzle with dressing and lightly toss to coat.

ShrimpEdammeSalad2

Thai Shrimp & Edamame Noodle Salad
4.0 from 1 reviews
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Serves: 4
Filled with thin rice noodles with edamame, shrimp, cilantro and lime, all tossed in a creamy peanut sauce
Ingredients
  • 1 8oz pkg rice vermicelli noodles (thin)
  • ½ cup shelled edamame
  • 6 oz cooked shrimp
  • 1 carrot, shredded
  • 3 Tbsp fresh cilantro, chopped
  • 1 lime, wedged, for garnish
Dressing
  • ½ cup GF creamy peanut butter
  • 3-4 Tbsp GF rice vinegar, to taste
  • 3-4 Tbsp GF soy sauce, to taste
  • ½ tsp fresh ginger, minced
  • ½ clove garlic, minced
Instructions
  1. Cook the noodles according to the package directions. Drain and set aside to cool.
  2. If frozen, boil edamame beans until tender crisp, set aside to cool.
  3. Whisk together all dressing ingredients until smooth (or use blender).
  4. Divide the noodles into 4 bowls and top with carrot, edamame, shrimp, and cilantro. Drizzle with dressing and lightly toss to coat. Garnish with lime.

 

10 Responses to Thai Shrimp & Edamame Noodle Salad

  1. Suzanne November 16, 2014 at 6:06 am #

    Thank you for such simple recipes. I'm new at eating gluten, dairy and egg free and get discouraged on reading all the things I CAN'T eat. These recipes are such a big help. Am going to the store to get what I need to make this. Thanks again.

    • Marla Hingley
      Marla Hingley November 16, 2014 at 11:10 am #

      It is definitely a big adjustment to transition to a gluten free lifestyle, so hang in there! Just remember that gluten free eating (at home) doesn't haven't to be limiting and tasteless, that's where we come in! Eating out in restaurants will be your next challenge...my advice would be to check the restaurants websites in your area to see if they have gluten free menus. That way you can be prepared before you even get there, and be at ease to know that the food you order should be safe.

  2. Le November 16, 2014 at 7:06 am #

    Thank you so much for all the yummy recipes, it made my cooking a lot easier

  3. Mary November 16, 2014 at 7:11 am #

    Sounds super. Will try it really soon. Thanks

  4. Vanda November 16, 2014 at 4:27 pm #

    I've been looking for a good GF Peanut Sauce recipe. Thanks!

  5. Karen November 17, 2014 at 12:57 pm #

    The dressing calls for 1/2 c GF creamy peanut. Peanut what? Is it peanut butter? peanut sauce? or something else? Thanks for clarifying.
    Karen

    • Marla Hingley
      Marla Hingley November 17, 2014 at 4:19 pm #

      Sorry! It's creamy peanut butter 🙂

      • Mary Ann November 18, 2014 at 11:08 am #

        Thank you for the continued great recipes! I am adjusting better to being gluten free! I appreciate your help!

        • Angie Halten (Admin)
          Angie Halten (Admin) November 18, 2014 at 8:41 pm #

          That's great to hear, so glad you are enjoying them!

  6. Margaret January 29, 2015 at 10:49 am #

    Thank ou for this great recipe

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