Thai Shrimp & Edamame Noodle Salad
Marla Hingley
Filled with thin rice noodles with edamame, shrimp, cilantro and lime, all tossed in a creamy peanut sauce
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
- 1 8 oz 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
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. Garnish with lime.