Thai Noodle Shrimp Spicy Salad is the epitomy of awakening the senses with fresh flavors, from the aroma of the fresh cilantro and Thai basil, to that wonderful eye-opening scent of lemongrass taking us open-heartedly into an exotic experience, thanks to Eat the World and this month’s stop, Thailand.
- 1 Thai red chili
- 6 sprigs cilantro stems, chopped
- 1 Tbsp cane sugar
- 3 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 Tbsp soy sauce
- Mama chili powder to taste (comes inside the noodle packet)
- 2 Tbsp grated lemon grass
- 1 cup cherry tomatoes, quartered
- 1/2 sweet onion, julienned
- 2 packs instant Mama Noodles
- 12 medium uncooked shrimp (I left the shell on)
- 2 packages of Mama’s Garlic oil (comes with the noodles)
- 200 g organic ground pork
- 2 interior celery stalks with leaves chopped
- handful of cilantro leaves
- handful of Asian basil leaves
- With a mortar and pestle pound the fresh red chili, cilantro stems, and Asian basil into a paste.
- Add the chunk of cane sugar and pound until it dissolves.
- Pour in lime juice, soy sauce, fish sauce, lemongrass, and Mama chili powder. Give it a quick stir and set aside.
Noodles, shrimp and pork:
- Bring a medium pot of water to boil.
- Break up noodles and toss into boiling water, cook for 2 minutes and scoop out noodles, drain and set aside.
- Toss shrimp into the boiling water and cook until they just start to turn color about 3-4 minutes. Take out and set aside.
- Drain water from pot and add Mama’s garlic oil pouches. Toss in ground pork and sautee until brown and cooked 5 minutes, breaking up the pork.
- Toss in shrimp and take pot off heat, toss shrimp with the pork and then take a bowl and throw in the quartered cherry tomatoes and julienned onion and pour the pork and shrimp over top the veggies letting the drippings in too!
- Toss in noodles and pour in dressing, toss well.
- Top with some chopped cilantro and Asian basil.
- Serve immediately.
- If you like things really spicy put in more fresh chilis and Mama’s chili powder.
- If you do not like cilantro omit it and just use Asian basil.
- If you have some leftovers you can warm it to room temperature or eat it cold, either way works.