1 (about 2-ounce) package bean thread noodles, crumbled
2 cups boiling water
2 cups shredded purple cabbage
1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips
1/2 cup sliced green onions
1 cup matchstick or julienne carrots
1 cup fresh pea pods, strings removed, sliced diagonally
1 pound medium uncooked shrimp, tails removed, peeled, deveined
1/2 cup chopped fresh cilantro
1/2 cup chopped salted peanuts
1/4 cup low sodium soy sauce
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon fish sauce
Soak bean thread noodles in boiling water 10 minutes; drain. Rinse under cold water. Place into large serving bowl. Top with remaining noodle mixture ingredients.
Melt Sauté Express® squares in 10-inch skillet until sizzling. Add shrimp; cook over medium-high heat, stirring constantly, 3-4 minutes or until shrimp turn pink. Place shrimp mixture over noodle mixture. Sprinkle with cilantro and peanuts.
Combine all dressing ingredients in bowl; beat with whisk until sugar is dissolved.
Pour dressing over salad; toss to coat. Serve immediately.
Bean thread noodles are found in the Asian section of the supermarket. They are also called "cellophane noodles” because of their clear, white appearance when cooked.