Cilantro Lime Noodles with Shrimp and Snow Peas



Recipe Information

Total Time: 

30 minutes



These Thai-inspired noodles are as delicious as they are versatile—they're terrific hot, cold, as an entree, or a side.


  • 8 ounces angel hair pasta or vermicelli rice noodles
  • 4 tablespoons olive oil
  • 1/4 pound snow peas, trimmed and cut in half crosswise
  • 1/4 pound carrots, peeled and cut into matchsticks
  • 1 tablespoon fresh garlic, minced
  • 1 pound cooked shrimp (21-25 count size) peeled and deveined
  • 2 limes, zest and juice
  • 1/4 cup rice wine vinegar
  • 1/4 teaspoon ground cayenne pepper
  • 2 ounces baby spinach leaves (about 1 packed cup)
  • 1/4 cup fresh cilantro, minced
  • Salt and freshly ground black pepper, to taste


  1. Cook pasta according to package directions. Drain.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snow peas, carrots, and garlic and saute for about 2 minutes. Add the shrimp, lime zest and juice, rice wine vinegar and cayenne pepper and saute another 3 minutes until heated through. Remove from heat; toss with baby spinach, cilantro, 2 tablespoons olive oil and cooked pasta. Season with salt and pepper and serve with extra lime wedges.

Serving Suggestion

Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.

Nutritional Information

Calories: 309, Fat: 10 g, Cholesterol: 103 mg, Sodium: 116 mg, Carbohydrate: 34 g, Dietary Fiber: 3 g, Protein: 20 g