Serves 4–6

The different textures and flavors of the seafood in this recipe complement one another well. Still, don't hesitate to try other crustaceans in this recipe, such as bay scallops or lobster.

Asian Noodle and Vegetable Salad

8 ounces dried rice noodles, cooked al dente and rinsed under cold water

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 teaspoon soy sauce

¼ pound snow peas, trimmed and cut on the diagonal

1 small red bell pepper, cored, seeded, and cut into thin strips

1 medium carrot, peeled and thinly sliced on the diagonal

1 recipe Spicy Thai Dressing (see recipe on page 28)

10 basil leaves, shredded (preferably Thai or lemon)

4 green onions, thinly sliced

1 cup bean sprouts

1 lime, cut into 6–8 wedges

½ cup toasted peanuts, chopped

  1. In a large bowl, toss the noodles with the oils and the soy sauce.
  2. Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.
  3. Add the snow peas, bell pepper, and the carrot to the noodles and toss.
  4. Drizzle the Spicy Thai Dressing over the noodle mixture to taste, add the basil, half of the green onions, and half of the bean sprouts, and toss well.
  5. To serve, place the noodle salad on a chilled serving platter. Scatter the remaining green onions, remaining bean sprouts, and the peanuts over the top. Squeeze the juice of 2 lime wedges over the whole dish, and use the remaining wedges as garnish. Serve immediately.