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–+ servings

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
4 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
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