PUBLISHED 02/06/2008
The Ingredients
2 cups water
3 oz bean-thread vermicelli noodles
2 oz green papaya, peeled and julienned
2 oz mango, peeled and julienned
6 medium shrimp, peeled, cooked, and cooled
1 tbsp each of basil, mint, and cilantro, finely chopped
3/4 tbsp ginger, finely chopped
1 tbsp scallion greens, thinly sliced
1 tbsp jalape?os, thinly sliced
2 tbsp shallots, thinly sliced
1 clove garlic, finely chopped
3 tbsp roasted peanuts, chopped
1/4 cup sesame vinaigrette (see below)
Cilantro leaves and black sesame seeds to garnish
Place water in a medium-size pot and bring to a boil. Add the noodles and cook for three minutes. Strain and cool the noodles with cold water. When noodles are cold, place in a bowl and set aside. Slice the shrimp lengthwise and add to the noodles. Add the remaining ingredients, including the sesame vinaigrette (whisk together 1/4 tablespoon lemon juice, 1 tablespoon rice-wine vinegar, 1/2 tablespoon sesame oil, and 1/8 cup canola oil. Mix in 1/4 tablespoon fish sauce and 1/2 tablespoon honey). Garnish salad with cilantro leaves and black sesame seeds. Makes two servings.
Calories Per serving: 470
Fat: 25 g
Carbs: 55 g
Protein: 8 g
