This peanut rice noodle salad makes for a satisfying lunch or light dinner meal. If you do not eat shellfish, seared sliced chicken or tofu can be used instead.
Ingredients
Sauce
⅓ cups
creamy peanut butter
1
limes
juiced
2 tablespoons
filtered water
1 tablespoons
wheat-free tamari
1 teaspoons
sriracha
Salad
1 pounds
Thai rice noodles
1 large
carrots
julienned
1 large
red bell peppers
julienned
½ cups
peanuts
½ cups
cilantro
chopped
4
green onions
thinly sliced
Shrimp
1 pounds
shrimp
peeled and deveined
1 tablespoons
avocado oil
½ teaspoons
sea salt