Asian Shrimp and Noodle Salad
Makes 8 servings
1 pound thin spaghetti
½ pound sugar snap peas
1 lime, quartered
1½ pounds medium shrimp, shells on and deveined
3 cups thinly sliced Napa cabbage
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 English cucumber, seeded and thinly sliced
4 green onions (white and green parts), sliced diagonally
2 carrots, peeled and shredded
¼ cup fresh cilantro, coarsely chopped
¼ cup fresh basil, torn
¼ cup fresh mint, coarsely chopped
½ cup peanuts, coarsely chopped
¼ cup cilantro, loosely packed
2 large cloves garlic, peeled
1/2-inch piece ginger, peeled, roughly chopped
½ cup canola oil
⅓ cup coconut milk
⅓ cup peanut butter
¼ cup low sodium soy sauce
¼ cup rice vinegar
2 tablespoons brown sugar
1-2 tablespoons sweet chili paste
Juice 1 lime
½ teaspoon kosher salt
¼ teaspoon coarse-ground pepper
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, rinse and set aside.
While the pasta is cooking, bring another pot of salted water to a boil. Add the sugar snap peas and cook until crisp tender, about 2 minutes. Remove the sugar snap peas from the water with a slotted spoon to a large bowl of ice water to cool. Once cool, remove the peas and cut in half crosswise diagonally. Transfer the peas to a bowl.
Add the lime to the water and bring to a boil again. Add the shrimp and reduce the heat to medium. Cook the shrimp uncovered until pink and just cooked through, about 3 minutes. Drain and transfer the shrimp to a bowl of ice water. Peel the shrimp.
Pulse all the dressing ingredients in a food blender until smooth.
Combine the spaghetti, shrimp, cabbage, sugar snap peas, peppers, cucumber, green onions and carrots in a large bowl. Pour in the dressing and add the cilantro, basil, mint, and peanuts. Toss the salad to coat.