With springy noodles, shrimp, lots of fresh veggies and a sweet and spicy dressing, this salad hits all the buttons and leaves you satisfied.

In 10-inch skillet, heat oil on medium-high. Add pork. Sprinkle with pepper and 1 tablespoon fish sauce. Cook 4 to 5 minutes or until browned, breaking up with back of spoon.

2. Cook noodles according to package instructions. 3. Wash your veggies and slice them into long, thin strips. I like to use a mandoline for the cabbage to make it easier.

Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies. Better still ...

Thai Chicken Salad With Rice Noodles. 1 (8-ounce) package thin rice noodles. 5 tablespoons fish sauce. 3 tablespoons sugar. ½ cup lime juice. 1 Thai chile, finely minced. 1 clove garlic, minced.

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This, I learned at the table, is a customization from a Thai dish that uses fried chicken eggs (colorfully called “son-in-law eggs”). Quail eggs are the mini version.

Thai Shrimp and Noodle Salad: Easy, Low-Carb, Low-Calorie. Serves 2. INGREDIENTS. 8 ounces cooked shrimp. 1 8-ounce package tofu shirataki noodles, drained and rinsed.