For the dressing
1 tbsp garlic infused oil
1 small red chili, deseeded and finely chopped
1 tbsp golden caster sugar
juice 2 limes
For the salad
250g thin rice noodles
150g pack cooked shrimp, halved along their spine
½ cucumber, peeled, deseeded and cut into matchsticks
1 carrot, cut into matchsticks or grated
3 scallions, shredded - green end only
handful coriander and/or mint leaves
Serves - 2
To make the dressing, mash the chili and sugar using a pestle and mortar.
Add the garlic infused oil, lime juice and 3 tbsp water and stir together. Set aside.
Get the kettle on, put the noodles into a bowl, then cover with boiling water.
Leave to stand for 10 mins until tender, then drain and divide between 2 bowls.
Mix the shrimp and veg together and divide between the bowls, too.
Finish by topping each salad with the herbs, then pour over the dressing to serve.
Recipe adapted from: Good Food