Thai Shrimp and Noodle Salad

Chef Molly Conway from Thirsty Lion Gastropub shows us how to make one of the dishes from their new seasonal menu.

4 oz. cooked udon noodles
1 oz. Thai marinade 
1 oz. arugula
2 oz. Napa slaw mix
1 oz. julienned carrots
.5 oz. julienned radishes 
.5 oz. diced green onions
2 oz. halved grape tomatoes
2 oz. cubed mango 
Diced avocado 
2 teaspoons chopped cilantro 
2 teaspoons chopped basil
1 teaspoon chopped mint
Thai peanut vinaigrette 
Garnish with chopped peanuts, shaved coconut and cilantro 

Coat shrimp in Thai marinade and cook shrimp on hot flat top until complete cooked through.  

Combine all salad ingredients in mixing bowl with cooked udon noodles, cooked shrimp and Thai peanut vinaigrette. 

Garnish with chopped peanuts, shaved coconut and cilantro. 


© 2017 KPNX-TV


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