A quick and refreshing dish with a Thai flair.

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Recipe Summary

prep:
45 mins
cook:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.

  • Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.

  • Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.

  • Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.

  • Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.

  • Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.

Nutrition Facts

437 calories; protein 25.1g; carbohydrates 73g; fat 4.8g; cholesterol 172.9mg; sodium 850.6mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
07/15/2016
Made as written except for two small changes. Rather than buying a tube of anchovy paste I used a dash of fish sauce instead. The other change is that I chose not to blister my tomatoes on the grill but kept them raw out of personal preference. This turned out really good. I didn't expect to like the peaches in this but they worked nicely. I do however recommend to use firm ones and not ones that are overly ripe. The one thing I would have preferred was less noodles more dressing and more hot sauce (use Sriracha) but that is an easy fix for next time. I might even add some bean sprouts to the mix and add chopped peanuts as a garnish. This right here is what I consider a PERFECT summer time meal! Thanks for sharing! Read More
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/15/2016
Made as written except for two small changes. Rather than buying a tube of anchovy paste I used a dash of fish sauce instead. The other change is that I chose not to blister my tomatoes on the grill but kept them raw out of personal preference. This turned out really good. I didn't expect to like the peaches in this but they worked nicely. I do however recommend to use firm ones and not ones that are overly ripe. The one thing I would have preferred was less noodles more dressing and more hot sauce (use Sriracha) but that is an easy fix for next time. I might even add some bean sprouts to the mix and add chopped peanuts as a garnish. This right here is what I consider a PERFECT summer time meal! Thanks for sharing! Read More
(1)
Rating: 4 stars
04/05/2018
would have doubled the sauce Read More
Rating: 4 stars
08/23/2016
Good but I would make changes. I would only use 8 oz of the thin noodles not the stick. Also increase bok choy amount for more green and crunchy. Read More
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Rating: 5 stars
03/28/2017
So good so simple so quick! Love it! I can never make a recipe just As Is I always have to customize in some way- I made my own marinade for the shrimp added mushrooms and more veggies and of course sriracha! Delish! Read More
Rating: 5 stars
01/06/2019
Good! Like others I substituted fish sauce for anchovy paste. I didn't have peaches so doubled the cabbage (red) and I didn't have basil. It still came out great! I would love to try again exactly as listed but this is a nice versatile recipe. Read More
Rating: 2 stars
11/04/2020
Made this to go along with shrimp boil, but I’m disappointed. It might be the ‘Thai basil’ I used instead of regular, but there’s a bitter taste and it’s not as sweet as I expected. One tablespoon of sesame oil seems like too much. Won’t be making this one again. Read More
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