Nourish Network

Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy Sweet Shrimp on hand–or substitute other leftovers, like Mahogany Grilled Chicken. Packed with flavor yet light and refreshing, it’s a go-to, one-dish meal for the dog days of summer.

DRESSING

1/4 cup sugar
1/2 cup boiling water
2 tablespoons fish sauce
1/4 cup freshly squeezed lime juice
2 teaspoons chile paste, like sambal olek
2 cloves garlic, peeled and pounded to a paste in a mortar and pestle with a pinch of salt

SALAD

6 ounces cellophane noodles, aka bean thread noodles
1/4 cup scallions, sliced
1/4 cup carrot, julienned
1/4 cup red bell pepper, julienned
1/2 cup cucumber, peeled, halved lengthwise, seeded and thinly sliced crosswise
1/4 cup mint, coarsely chopped
1/4 cup cilantro, coarsely chopped
2 cups mixed lettuce
1 pound Spicy Sweet Shrimp
2 tablespoons peanuts, chopped

In a small bowl, dissolve the sugar in the boiling water, then stir in fish sauce, lime juice, chile paste and garlic. Cool in refrigerator.

In a large bowl, pour boiling water over the cellophane noodles and let soak for 5 minutes. Drain and cut into manageable lengths with kitchen sheers.

In that same large bowl, mix together noodles through lettuce. Toss well with dressing. Top with shrimp and peanuts.

Serves 4