Thai Cold Pasta Salad

Ingredients · 4 servings

• 340 gLinguine
• 120 gBean sprouts
• 180 gEnglish cucumber
• 40 gGreen onions
• 10 gMint, fresh
• 10 gCoriander, fresh
• 45 gFish sauce
• 30 gSeasoned rice vinegar
• 25 gGranulated sugar
• 12 gGarlic cloves
• 30 gLime juice
• 450 gShrimp
• 120 gRed bell pepper
• 15 gChili paste
• 10 gSalt

Equipment

stovetop, chef knife, colander, cutting board, large pot, mixing bowl, small bowl, tongs, whisk

Instructions

1. 1
   Prep ingredients

   Gather all ingredients and tools, slice the English cucumber, chop green onions, mint, and coriander, and mince the garlic cloves. · 8 min

   What to look for: tender but firm

2. 2
   Cook linguine

   Cook the linguine in a large pot of boiling salted water over high heat until tender but firm to the bite. · 10 min

   What to look for: pasta floats and bends without breaking

3. 3
   Cool pasta

   Drain the linguine in a colander, rinse under cold water until cool, drain well, and transfer to a large mixing bowl. · 3 min

   What to look for: pasta is cool and no longer steaming

4. 4
   Add salad mix

   Add the cooked shrimp, bean sprouts, sliced red bell pepper, cucumber, green onions, mint, and coriander to the bowl with the linguine. · 5 min

   What to look for: colorful vegetables evenly distributed

5. 5
   Make dressing

   Whisk fish sauce, seasoned rice vinegar, granulated sugar, minced garlic, lime juice, and chili paste in a small bowl until dissolved. · 2 min

   What to look for: sugar fully dissolved and dressing glossy

6. 6
   Toss salad

   Pour the dressing over the linguine, shrimp, and vegetables, then toss gently until everything is evenly coated. · 3 min

   What to look for: no dry pasta and dressing clings evenly

7. 7
   Rest and serve

   Let the pasta salad stand to absorb flavors, then give a final toss and serve chilled or at cool room temperature. · 10 min

   What to look for: flavors melded and aroma bright