Nutrition Facts

Serving Size 423 g

(Approx. 2 Servings)

Amount Per Serving

Calories	930	Calories From Fat	320

% Daily Value*

Total Fat 36 g	55%

Saturated Fat 4 g	20%

Trans Fat 0.0 g

Cholesterol 180 mg	60%

Sodium 1680 mg	70%

Total Carbohydrate 122 g	41%

Dietary Fiber 2 g	8%

Sugars 12 g

Protein	31 g

Vitamin A 8%	•	Iron 35%

Vitamin C 10%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chilled Pad Thai-Style Shrimp Salad

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

2 Tbsp Hill Country Fare Canola Oil, divided use

8 Oz Great Catch Raw Peeled & Deveined Tall-Off Large Shrimp, thawed, if frozen

2 Tsp H-E-B Select Ingredients Fish Market Sweet Chile Ancho Spice Blend

2 Tbsp lime(s), juice

8 Oz Annie Chun's Pad Thai Rice Noodles

1 H-E-B Sweet Thai Chopped Salad Kit, (see instructions for using dressing and toppings in kit)

2 Tbsp fresh cilantro, leaves only, finely chopped

2 Tbsp green onions, finely chopped

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Instructions

Heat a small skillet over medium-high heat. Add half of oil, shrimp and ancho seasoning to skillet. Cook and stir for 3 to 5 minutes, or until shrimp begin to turn pink and curl up tighter.

Turn heat off and deglaze pan with lime juice. Scrape out shrimp and all the juices onto a plate and chill in refrigerator while preparing rest of salad.

Bring about 2 quarts of water to a boil in a saucepan. Add noodles to boiling water. Stir and cook for 6 to 8 minutes, or until noodles are soft, but not mushy.

Pour into a colander, rinse with cool running water until noodles are cool then drain thoroughly.

In a large bowl, add dressing packet (from salad kit) to bottom of bowl. Add remaining oil and stir.

Add noodles and toss to coat. Then add remaining salad kit ingredients, cilantro, green onions, and shrimp.

Toss gently but thoroughly with tongs to coat everything well. Divide evenly between serving plates.