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PAD THAI SALAD


WITH SHRIMP Featuring a spicy fish sauce vinaigrette, this lighter twist on Thai takeout can be served warm or cold.


Peeled & deveined shrimp


Frozen shrimp thaw


in minutes and cook just as quickly for fast meals.


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 6


1 (16 oz) pkg straight cut rice noodles 1 lb raw peeled, deveined shrimp 1 tbsp canola oil


1 bunch green onions 1


/3 cup roasted, unsalted peanuts


2 tbsp fish sauce 3 tbsp lime juice 3 tbsp Asian chili garlic sauce 1 tbsp light brown sugar 1½ cups shredded (matchstick) carrots


STEP 1 Set grill to medium-high. Cook the rice noodles according to package directions. Drain and rinse with cold water. STEP 2 In a medium bowl, toss the shrimp and oil. Season with salt and pepper. Grill 2–3 min. per side, until cooked through. STEP 3 Chop the green onions and peanuts. In a large bowl, whisk the fish sauce, lime juice, Asian chili garlic sauce, and brown sugar. STEP 4 To bowl, add the carrots, noodles, shrimp, green onions, and peanuts. Toss until well combined.


Tip Find Asian chili garlic sauce near the other hot sauces or in the international aisle. Add it to a wide variety of marinades and dressings for a garlicky kick.


Per serving: 419 calories, 7g fat, 1g saturated fat, 95mg cholesterol, 1103mg sodium, 75g carbohydrate, 3g fiber, 6g sugar, 13g protein


summer version of a Thai takeout favorite


www.savoryonline.com | July/August 2019 19


Try this easy


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