Asian Shrimp and Noodle Salad

Makes 8 servings


Kosher salt

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.