Shrimp and Glass Noodles

Serves 4-6

  • 1/4 lb cooked, medium shrimp
  • 1 cup Thai vinaigrette **
  • 2 (6 oz.) packages of bean thread noodles, cooked
  • 1 cup small diced cucumber
  • 1 cup fresh bean sprouts
  • 1/2 cup picked cilantro leaves, lightly packed
  • 1/2 cup picked mint leaves, lightly packed
  • 1 cup shredded green papaya **
  • 2 heads Boston lettuce, shredded
  • 2 T crispy shallots **

Thai Vinaigrette

  • 1/3 cup fish sauce **
  • 1/3 cup lime juice
  • 1 tsp dried, crushed Thai chiles **
  • 1 T fresh, diced Thai chiles **
  • 1/2 cup cilantro stems and leaves, firmly packed

Place all ingredients in blender.


In a large stainless steel bowl, mix noodles, Thai vinaigrette, cucumbers, green papaya and bean sprouts. Toss well, then gently mix in cilantro and mint leaves. On 4 plates, divide shredded lettuce equally and top with tossed noodles. In stainless steel bowl, toss shrimp in remaining vinaigrette and place on top of noodles. Top with crispy shallots.

** These items found in Asian grocery stores


Recipes from Raku

Chilled Southeast Asian Noodles with Shrimp
Shrimp and Glass Noodles

This Archived Page created between 1994 and 2001. Modified August 2007

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