Shrimp, squid, minced pork, glass noodles and a hot-sour-sweet Thai dressing make up this easy-to-prepare dish. For a hearty meal, serve with boiled salted duck eggs and steamed sticky rice.

Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables is the perfect light meal for summer. Not only is it beautiful, it’s fresh and delicious ...

½ cucumber, sliced. 1 hot red chili, thinly sliced, or as much as you like. ½ cup mixed fresh herbs – cilantro, Thai basil, mint. ¼ cup sugar-free sweet Thai chili sauce ...

Ingredients. 1 pound rice vermicelli; 2/3 cup fish sauce; 1/2 cup white vinegar; 1/3 cup sugar; 2 garlic cloves, peeled and minced; 1 pound medium uncooked shrimp, deveined ...

Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies. Better still ...

Toss in the noodles, shrimp and sesame seeds. 4 For the salad dressing, combine the rice vinegar, the remaining 1 teaspoon of sesame oil, mirin, soy sauce, wasabi, garlic and ginger.

To cook rice noodles: In a large pot, bring 4 cups of water to a boil over high heat. Add the noodles and cook until tender but firm, about 6 to 8 minutes. Drain, rinse under cold water, set aside ...

1/2 pound soba noodles. 2 bay leaves. 1 tablespoon whole peppercorns. Salt. 1 lemon, halved. 1 pound large shrimp, shelled and deveined. Ice water. 1/4 cup rice wine vinegar ...

Thai Shrimp and Noodle Salad: Easy, Low-Carb, Low-Calorie. Serves 2. INGREDIENTS. 8 ounces cooked shrimp. 1 8-ounce package tofu shirataki noodles, drained and rinsed.