Photo by Jody Horton

When it comes to quick, weeknight meals, we love stir-frys and big salads because they fill us up and hold our interest as we eat. Each bite has a little something different which keeps the taste buds guessing and encourages more conscious eating. Which veggies are going to make up the next bite? We pull morsels away with our forks (or chopsticks) until there's nothing left. And the real result (besides a punch in your Clean Plate Club card) is that you actually looked at your food as you ate it, thoughtfully and intentionally.

Similar to those dishes, this shrimp and carrot salad draws us in with sweet shrimp, shredded carrots, crunchy peanuts, and a tangy, Thai-inspired dressing. Vary the ingredients to your liking -- the purpose remains the same. 

Thai Shrimp and Carrot Salad

Serves 6

8 ounces uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint

1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. 
2. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Like this post? See the Make This Tonight post from last week: Tuscan Grilled Zucchini & Summer Squash.