Vietnamese Shrimp and Glass Noodle Salad

Ingredients:

Salad

• 250 g of cooked small shrimp
• 200 g of glass noodles
• 110 g of sugar snap peas
• 110 g bean sprouts
• 3 green onions, thinly sliced
• 1/2 cup finely chopped fresh cilantro leaves for garnish

Vietnamese gas station

• 2 cloves of garlic, minced or crushed
• 2 fresh long red chili peppers, seeded and finely diced or cut into strips
• 2 tbsp finely chopped fresh ginger
• 4 tbsp fish sauce (nam pla)
• Juice of 1 lime
• 4 tablespoons of water
• 1 tbsp. sugar
• 2 tsp peanut butter
• 1 tsp. sesame oil

Preparation:

1. To make the Vietnamese dressing, simply combine all the ingredients. It can be stored in a tightly sealed jar in the refrigerator for at least a week.
   
   To prepare the salad, marinate the shrimp in 1/2 cup of Vietnamese dressing.
2. While they're marinating, drop the noodles into boiling water, cooking them according to package instructions. When they're done, rinse them with cold water and then drain.
   
   Place the green peas and bean sprouts in a colander and pour boiling water from the kettle over them. Rinse with cold water and strain well, shaking the colander to remove any wet contents.
3. In a large bowl, combine the marinated shrimp with the noodles, green onions, peas, and bean sprouts. Drizzle with another 2 tablespoons of Vietnamese dressing (add more dressing to taste, if desired).
   
   Sprinkle the salad with chopped cilantro, mix all the ingredients well, and then place on a large plate.