Thai Shrimp and Carrot Salad

Ingredients:

8 ounces uncooked brown rice noodles

1/4 cup lime juice

1/4 cup rice vinegar

1/8 teaspoon crushed red chile pepper

1/2 pound cooked, peeled and deveined medium shrimp with tails removed

3 cups shredded carrots

1/2 cup dry-roasted unsalted peanuts

1/2 cup sliced shallots

1/3 cup chopped fresh mint


Instructions

ONE: Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.

TWO: In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.