Thai Noodle Salad with Shrimp (or Tofu) & Fresh Mango

This Thai noodle salad is accented with cooked shrimp and pieces fresh ripe mango for a delightfully fresh combination. The dressing is a homemade Thai sweet chili sauce that easily stirs together in minutes. For this recipe, I used fresh broadcut steamed noodles from the deli section of my local supermarket, but any fresh asian wheat-type noodles or egg noodles would work (you can also try using dried noodles). The addition of fresh mango makes for a flavorful noodle salad that is lower in fat and calories than most Western recipes. ENJOY!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2 as a main entree
•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
Preparation:
For Mango tips, see my How to Prepare Fresh Mango.

1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad. ENJOY!
A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers. If desired, dress up this salad with a few edible flowers such as pansies (as shown here), violas, nasturtiums, or rose petals. Just rinse with cool water and put through your salad spinner, or gently shake to dry.