This is a recipe that I saw on the back of an Annie Chun's Maifun Rice Noodle box.
This recipe is filling, delicious, and GLUTEN FREE!!! It is super easy to make and is a perfect summertime lunch or dinner meal.
Here is what you will need:
- One green papaya (peel the papaya and slice it into matchstick strips)
- One slightly firm mango (peel the mango and slice into Matchstick slices)
- One small cucumber (thinly sliced)
- 1/2 package of Annie Chin's Maifun's Rice Noodles (cook, drain, and rinse as directions state for salad usage).
- 1 cup of small to medium sized shrimp. Make sure the shrimp are cleaned, deveined, and cooked (recipe says prawns, but shrimp is the same thing).
- 1 head of rinsed lettuce (separate leaves)
- 5 to 6 TBSP of peanut butter (recipe says to use Thai Peanut Sauce, but we improvised)
- 2 TBSP of fresh cilantro
- Mix papaya, mango, cucumber, cooked noodles and shrimp in a bowl.
- Add peanut butter to above mixture and toss.
- Arrange lettuce leaves on a plate and divide noodle mix among the leaves.
- Garnish with the cilantro (if you wish).
- Wrap the lettuce leaves and eat!
To purchase the Annie Chun's Rice Noodles, click the photo.
If you are interested in the peanut sauce, you can purchase it here.
[photo credit: www.luxebc.com]