Vietnamese Shrimp And Glass Noodle Salad - cooking recipe

Ingredients

SHRIMP VIETNAMESE DRESSING
2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
SALAD
8 ounces cooked small shrimp
6 ounces rice 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

Preparation

MAKE VIETNAMESE DRESSING:
Simply mix all the ingredients together.
This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
MAKE THE SHRIMP SALAD:
Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
While this is going on, soak the noodles in freshly boiled water according to packet instructions.
Once re-hydrated, refresh the noodles in cold water, then drain.
Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.