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 ...

3 neebu or lemons, juiced; 3 tbsp fish sauce; 1½ tbsp sugar; 2 tbsp Thai chilly paste; 2 red chillies, finely chopped; ½ kg large shrimp, or ¾ kg if it's with the head; 2/3 cup thinly sliced ...

1. Slit the shrimp along the outer curved side and pull out the vein. Cut the slit a little deeper so the shrimp open when they cook. 2. In a large skillet over medium-high heat, heat the peanut ...

Add the fish and shrimp and cook just until the fish and shrimp are firm and opaque, about 3 minutes. Step 4: To serve: Use a slotted spoon to divide the fish and shrimp equally among the ...

1 cucumber. 1/4 cup water. 1/4 cup sugar. 1/4 cup white distilled vinegar. 2-inch piece ginger, peeled and grated. 1/4 teaspoon kosher salt. 1/2 fresh green Thai chile, deseeded and finely chopped ...

For noodles and salad: 1 package (8.8 oz.) vermicelli rice noodles (I used A Taste of Thai brand, which specified that they can be prepared just by soaking, without boiling) 4 cups raw baby ...

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.