This salad serves two, is easy to make, and is light and refreshing.

And all you need are a few simple ingredients.

Tasting Notes 

Cambodian food flavours are similar to those of Thailand.

They are salty, sweet, spicy, sour, bitter and umami, a pleasant savoury taste.

And this dish has all these flavours.

It is scrumptious and you’ll find yourself saying, wow, that is  totally delicious.

What You Need And Method 

2 portions of rice noodles. As a rule these noodles are packaged into three packets.

1 English or a regular cucumber.

Cut in half and scoop out all the seeds. Cut the cucumber halves into medium slices.

1 medium-sized carrot, peel into thin slices.

2 green onions, sliced thinly.

1 small medium shallot, cut into thin slices

Salt and pepper to taste.

1 cup roasted peanuts, chop into small pieces.

2 limes, enough for 6 tablespoons of juice and 6 tablespoons of  fish sauce.

3 tablespoons brown sugar.

1 Thai chile, seeded and minced. – If spicy is no your cup of tea, just don’t use these chile because they are quite hot.

1 pound cooked shrimp, cut into medium-sized pieces.

1/2 cup each of cilantro, mint and basil.

Bring a large pot of water to a boil. 

Add the noodles and cook until tender, 4 to 5 minutes. Taste the noodles and make sure they are done. You want to make sure, the noodles are nice and soft.

Drain the noodles under cold water, making sure all the noodles have drained well. Once done, do it again. 

The reason for doing it twice is to get rid of all the starch on the noodles. If you don’t do this they will become gummy.

 Now take the noodles, using kitchen shears, and cut them into shorter lengths.

Transfer to a bowl and set aside.

Now take all your other ingredients and add to the bowl. Season with salt and pepper to taste.

Mix well. 

Presto, you are ready to plate.

Easy and delish.