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
2 scallions, shredded - green end only
handful coriander and/or mint leaves
1 tsp roasted peanuts, chopped
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 and peanuts, then pour over the dressing to serve.
Recipe adapted from: Good Food