Crisp baby radishes, blanched snow peas and mini rice cakes make a light starter. The salad tastes even better with cold Asian beer to wash it down. For dessert, crumble coconut macaroons over orange sorbet.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Whisk dressing, 5 teaspoons fish sauce, 3 tablespoons basil and ginger in large bowl to blend. Mix shrimp into dressing and let marinate 10 minutes.
Step 2
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite. Drain; rinse under cold water to cool quickly. Drain again. Add noodles and cucumber to shrimp. Toss to coat. Season salad to taste with salt and pepper; add remaining 1 teaspoon fish sauce, if desired. Divide salad between 2 plates. Sprinkle with remaining 1 tablespoon basil and serve.
