Vietnamese Shrimp and Glass Noodle Salad

• 2 cloves garlic, minced or crushed
• 2 fresh long red chiles, seeded and finely diced or julienned
• 2 tablespoons finely minced fresh ginger
• 4 tablespoons fish sauce (nam pla)
• 1 lime, juiced
• 4 tablespoons water
• 1 tablespoon sugar
• 2 teaspoons groundnut oil
• 1 teaspoon sesame oil
• 8 ounces cooked small shrimp
• 6 ounces glass noodles
• 4 ounces sugar snap peas
• 4 ounces bean sprouts
• 3 scallions, sliced into thin circles
• 1/2 cup finely chopped fresh cilantro leaves, to garnish

1. To make the Vietnamese Dressing, simply mix all the ingredients together.
2. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
3. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
4. While this is going on, soak the noodles in freshly boiled water according to packet instructions.
5. Once re-hydrated, refresh the noodles in cold water, then drain.
6. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
7. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
8. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
9. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
10. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.
11. Per serving: Calories 307; Total Fat 5 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 49 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol 115 milligrams; Sodium 1588 milligrams

garlic, long red chiles, fresh ginger, fish sauce, lime, water, sugar, groundnut oil, sesame oil, shrimp, glass noodles, sugar snap peas, bean sprouts, scallions, fresh cilantro

Taken from www.foodnetwork.com/recipes/nigella-lawson/vietnamese-shrimp-and-glass-noodle-salad-recipe.html (may not work)