Thai Salad with Shirataki Noodles

I used a package of Shirataki noodles to make Thai salad. Just right for a hot summer night when you don't feel like eating anything heavy.

Thai Salad with Shirataki Noodles

1 bag of Shirataki noodles, I used darker noodles, but you can use white noodles.
1 Tbsp dried shrimp
1 clove garlic, minced
1 stalk celery, thinly sliced
1/2 cucumber, thinly sliced
1/2 cup of red and yellow peppers, julienned
1/4 red onion, thinly sliced
1/4 jalapeño pepper, diced
A few leaves of mint, Thai basil or cilantro, chopped
1 tsp canola oil
1/2 tsp sriracha sauce
1/2 tsp sesame seeds

Dried shrimp. A great flavor enhancer. 

Sriracha sauce

Sauté it with shrimp and garlic 

Add your favorite crunchy vegetables...

... and herbs. These are mint and Thai basil from our garden.

Dressing:
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp honey
1 tsp rice wine vinegar
1/2 lime, juiced
1/4 tsp grated ginger

Dressing

Blanch Shirataki noodles for a couple of minutes. Drain. In a skillet, warm canola oil and sauté garlic and dried shrimp. Add Shirataki noodles and cook until almost all the moisture is gone. Add sriracha sauce and sesame seeds and cook for another minute. For the dressing, combine all the ingredients in a small bowl and whisk well. In a big serving bowl, transfer cooked Shirataki noodles and cut vegetables and herbs. Pour the dressing and toss. Serve chilled.

Squeeze fresh lime before serving

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