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Cold Thai Pasta Salad

  • 30minutes
  • 319calories

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Ingredients Jump to Instructions ↓

  1. 340.19 g linguine

  2. 453 1/29 g small cooked shrimp, tails and shells removed

  3. 236 1/29 ml bean sprouts

  4. 1 red pepper, thinly sliced

  5. 1 English cucumber , thinly sliced

  6. 2 green onions , sliced

  7. 59.14 ml chopped fresh mint

  8. 59.14 ml chopped fresh coriander

  9. 59.14 ml fish sauce

  10. 59.14 ml seasoned rice vinegar

  11. 14.79 ml granulated sugar

  12. 2 garlic cloves , minced

  13. 14.79 ml lime juice

  14. 1 1/53 ml asian chili paste

Instructions Jump to Ingredients ↑

  1. Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).

  2. Drain and rinse under cold water and drain well. Place in large bowl.

  3. Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.

  4. To make Thai Dressing: 5 In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.

  5. Pour over linguine, shrimp and vegetables and toss well to coat.

  6. Let stand 10 minutes before serving. ?

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