Thai noodle & shrimp salad

For the salad:

• 115 g rijstvermicelli (rijstnoedels)
• 450 g grote garnalen (gepeld, schoongemaakt, ontdooid indien diepvries)
• 1 el neutrale olie (bijv. zonnebloem of arachideolie)
• 40 g verse kruiden, zoals koriander, munt en Thaise basilicum (grof gescheurd)
• 100 g geroosterde ongezouten pinda’s, grof gehakt
• 125 g geraspte wortel (ca. 3 middelgrote wortels)
• 100 g taugé
• 50 g jonge bladsla (bijv. botersla, rode of groene bladsla)

For the dressing:

• 1 rode Thaise peper, in dunne ringen (zonder zaadjes als je het minder pittig wil)
• 4 tl The Spice Club Thai mix
• Rasp van 2 limoenen
• 150 g pindakaas
• 2 el hoisinsaus
• 1 el geraspte knoflook (ca. 3 teentjes)
• 1 el geraspte gember (ca. 4 cm stuk)
• 1 el olie (bijv. arachideolie)
• 1 el vissaus
• 2 el warm water (om te verdunnen)

Step 1 - Cooking noodles: Cook the rice noodles according to the package. Drain, rinse with cold water and drain well.

Step 2 - Make dressing: Put the sliced pepper in a large bowl. Add the lime zest and lime juice. Let stand for 5 minutes. Then add peanut butter, hoisin sauce, garlic, ginger, the spice club thai mix, oil and fish sauce. Beat well into a smooth dressing. Finally, add 2 tbsp warm water to loosen the whole. Set ½ cup of dressing separately (approx. 120 ml) to later on the dish.

Step 3 - Baking shrimp: Heat 1 tbsp of oil in a frying pan over medium heat. Bake the shrimp for 3–4 minutes on one side, turn around and bake for 1–2 minutes until they are just cooked. Remove from the pan and let cool on a plate.

Step 4 - Compile salad: Mix the rice noodles, half of the herbs and half of the peanuts with the dressing in the bowl. Mix well. Divide carrot, bean sprouts, lettuce and the fried shrimp over it. Sprinkle the remaining dressing over it and garnish with the rest of the herbs and peanuts.

Tip: You can make the dressing up to 3 days in advance and store it in the fridge. Let it come to room temperature before use.