Thai Shrimp and Carrot Salad
Ingredients
- 8 Ounces uncooked brown rice noodles
- 1/4 Cup lime juice
- 1/4 Cup rice vinegar
- 1/8 Teaspoon crushed red chile pepper
- 1/2 Pound cooked, peeled and deveined medium shrimp, tails removed
- 3 Cups shredded carrots
- 1/2 Cup dry-roasted unsalted peanuts
- 1/2 Cup sliced shallots
- 1/3 Cup chopped mint
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