Ingredients with Measurements:
- 8 oz rice noodles
- 1 lb cooked shrimp, peeled and deveined
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/4 cup chopped peanuts
- 1/4 cup sliced scallions
For the Dressing:
- 1/4 cup coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp red curry paste
- 1 garlic clove, minced
Special equipment needed: None
Step-by-step instructions:
1. Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, cooked shrimp, bean sprouts, red bell pepper, cucumber, cilantro, mint, basil, peanuts, and scallions.
3. In a small bowl, whisk together the coconut milk, fish sauce, lime juice, brown sugar, red curry paste, and minced garlic.
4. Pour the dressing over the noodle salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.
20 minutes
Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 9g
- Carbohydrates: 39g
- Protein: 22g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or tofu.
- Bean sprouts can be substituted with shredded carrots or cabbage.
- Red bell pepper can be substituted with any color bell pepper.
- Cilantro, mint, and basil can be substituted with any combination of fresh herbs.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced jalapenos or red pepper flakes for extra spice.
- Add sliced avocado for creaminess.
- Add sliced mango or pineapple for sweetness.
- Use soba noodles instead of rice noodles.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Add the dressing to the salad just before serving to prevent the noodles from becoming soggy.
- Use a mandoline or vegetable peeler to thinly slice the vegetables.
Storage instructions:
- Store the noodle salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the noodle salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped herbs
- Peanuts
- Sliced jalapenos
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Spring rolls
- Edamame
- Grilled vegetables
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water again before adding them to the salad.
Food safety advice:
- Make sure the shrimp is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Laksa is a popular spicy noodle soup from Southeast Asia, particularly Malaysia and Singapore.
Flavor profiles:
- Spicy, tangy, and fresh.
Serving suggestions:
- Serve as a main course or as a side dish.
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Region: Malaysian