Red Thai Curried Shrimp Salad

• 1-1/8 gal. dry rice noodles, uncooked
• Curried Shrimp
• 3 cups soybean oil
• 1-1/2 qt. scallions, diagonally cut into 1/2-inch-thick slices
• 24 cloves garlic, minced
• 1/2 cup gingerroot, minced
• 144 each uncooked small shrimp, peeled, deveined (35 to 40 ct.)
• 1-1/2 cups red curry paste
• Dressing
• 3 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 3 cups rice wine vinegar
• 3 cups light brown sugar, packed
• 3 cups fresh basil leaves, torn
• 1/2 cup sesame oil
• 1-1/2 cups fresh mint leaves
• Vegetables
• 1-1/2 gal. napa cabbage, finely shredded
• 3 cups edamame (shelled)

1. Soak noodles as directed on package, then cook in boiling water 2 min.
2. or until tender; drain.
3. Rinse under cold running water until cooled.
4. Curried Shrimp: Heat oil in saute pan.
5. Add scallions, garlic and ginger; cook 10 sec.
6. Add shrimp; cook until almost done, stirring frequently.
7. Stir in curry paste; cook 15 sec.
8. Cool.
9. Dressing: Whisk Dressing ingredients until well blended.
10. Add Curried Shrimp and Vegetables; mix lightly.
11. For each serving: Place 3/4 cup noodles into bowl; top with about 1 cup of the shrimp mixture.

rice noodles, shrimp, soybean oil, scallions, garlic, gingerroot, shrimp, red curry, dressing, mayonnaise, rice wine vinegar, light brown sugar, fresh basil, sesame oil, mint, vegetables, cabbage, edamame

Taken from www.kraftrecipes.com/recipes/red-thai-curried-shrimp-salad-136479.aspx (may not work)