Mindful Sodexo 
Thai-spiced chilled shrimp, rice noodles, Napa cabbage, red peppers, scallions, peanuts & cilantro lime dressing
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Prep Time: 15 to 20 minutes plus 15 minutes for marinading shrimp|Cook time: 10 to 15 minutes|Yield: 4 bowls; 1 bowl each
Thai Dipping Sauce
Ingredients
- 3 tablespoons water
- 3 tablespoons unseasoned rice wine vinegar
- 1/3 cup granulated sugar
- 1 ½ teaspoons sweet Thai chili sauce
- ½ teaspoons fresh cilantro, washed & chopped
Thai Grilled Shrimp
- 8 oz medium (about 12) shrimp, peeled & deveined
- 1 ½ tablespoons Thai Dipping Sauce
Thai Shrimp Napa Noodle Bowl
Ingredients
- 12 oz rice stick noodles or rice noodles of choice
- 8 oz (4 cups) shredded napa cabbage
- 4 oz (1 cup) red bell peppers, sliced into thin strips
- 4 oz (2 cups) matchstick carrots
- 4 tablespoons green onions, thinly sliced at an angle
- 12 Thai Grilled Shrimp
- ½ cup Thai Dipping Sauce
- 8 teaspoons unsalted peanuts, crushed
- ½ lime, cut into 4 wedges
To Prepare Thai Dipping Sauce
- In a saucepan, combine water, rice wine vinegar, and sugar. Bring to a boil over medium high heat until sugar is dissolved. Remove from heat and cool quickly. This can also be done in the microwave in a microwave-safe dish.
- Add chili sauce and cilantro to cooled vinegar mixture. Keep refrigerated for up to 2 days until ready to use.
To Prepare Thai Grilled Shrimp
- In a small bowl or bag, toss shrimp in marinade until evenly coated. Cover and chill for up to 15 minutes to marinate.
- Preheat a grill or skillet over medium-high heat. Cook for about 1 minute on each side until grill marks appear, shrimp is pink and opaque and curls into a “c” shape, and shrimp reaches an internal temperature of 145°F.
To Prepare Thai Shrimp Napa Noodle Bowl
- Bring 1 quart water (not listed) to a boil in a medium saucepot. Turn off heat. Add noodles. Let sit for 4 minutes or until tender. Drain noodles. Run under cold water until completely cooled.
- In a large bowl, add chilled noodles, shredded Napa cabbage, sliced red peppers, matchstick carrots, 3 tablespoons sliced green onions, Thai Grilled Shrimp, and Thai dipping sauce.
- Toss until evenly coated and ingredients are distributed. Divide among four plates, making sure to place the shrimp on top.
- Sprinkle each plate with 2 teaspoons crushed peanuts and 3/4 teaspoon sliced green onions.
- Enjoy immediately with a lime wedge!
Nutrition Facts: Calories: 340, Carbs: 65g, Protein: 11g, Fat: 5g, Sat. Fat: 0.5g, Cholesterol: 70mg, Sodium: 440mg, Fiber: 2g
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