Burmese Noodle Salad with Shrimp (Kat Kyay Kite)

Ingredients

• 8 oz Rice Noodles
• 1 lb Shrimp
• 1 medium Cucumber
• 1 medium Carrot
• 1/4 medium Red Onion
• 2 cloves Garlic
• 3 tablespoons Lime Juice
• 2 tablespoons Fish Sauce
• 1 tablespoon Coconut Aminos
• 1/4 cup Peanuts
• 1/4 cup Cilantro
• 1 tablespoon Sunflower Oil

Instructions

1. 1Bring 6 cups of water to a boil in a large pot over high heat (212°F / 100°C). Add the 8 oz Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles immediately into a colander and rinse them thoroughly under cold running water to stop the cooking process; transfer them to a medium bowl and set aside.
2. 2Heat the 1 tablespoon Sunflower Oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the 1 lb Shrimp in a single layer and cook for 2-3 minutes per side, until the shrimp turn pink and opaque throughout and reach an internal temperature of 145°F / 63°C. Remove the cooked shrimp from the skillet and place them in a separate medium bowl to cool slightly.
3. 3Prepare the vegetables: Using a sharp knife, cut the 1 medium Cucumber into matchsticks, approximately 2 inches long and 1/8-inch thick. Cut the 1 medium Carrot into matchsticks of the same size. Thinly slice the 1/4 medium Red Onion into crescent shapes. Finely mince the 2 cloves Garlic.
4. 4In a small bowl, whisk together the 3 tablespoons Lime Juice, 2 tablespoons Fish Sauce, 1 tablespoon Coconut Aminos, and the minced 2 cloves Garlic until the dressing is well combined.
5. 5In a large mixing bowl, combine the cooled 8 oz Rice Noodles, the cooled 1 lb Shrimp, the matchstick-cut 1 medium Cucumber, the matchstick-cut 1 medium Carrot, and the thinly sliced 1/4 medium Red Onion.
6. 6Pour the prepared dressing over the ingredients in the large mixing bowl. Gently toss everything together using tongs or two large spoons until all components are evenly coated with the dressing.
7. 7Roughly chop the 1/4 cup Peanuts and the 1/4 cup Cilantro. Sprinkle the chopped 1/4 cup Peanuts and 1/4 cup Cilantro over the salad, then serve immediately or cover and chill in the refrigerator for at least 30 minutes before serving.

Substitutions

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