Step 1 of 5
Bang Bang Shrimp Salad
Cook the rice noodles as the package directs, then rinse them under cold water. Drain them thoroughly — water left clinging will thin the sauce.
Step 2
Warm the peanut butter, coconut milk, sweet chili sauce and half the scallions in a small pan. Stir until the peanut butter loosens and the mixture turns glossy.
Step 3
Slacken the sauce with a splash of water until it falls from the spoon in a ribbon. Left thick it clumps the noodles instead of coating them.
Step 4
Toss the drained noodles with the cucumber and bean sprouts in a serving dish. Keep it loose so the sauce can find its way through.
Step 5
Pile the shrimp over the top and spoon the sauce across. Finish with the remaining scallions.