Thai Shrimp Salad with Spicy-Sour Dressing

Ingredients

• 0.3 cup matchstick-cut carrots 
• 1 teaspoon fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup mint leaves fresh chopped
• 0.5 cup juice of lime fresh
• 4 ounces pasta uncooked
• 1.3 cups onion red vertically sliced
• 0.3 cup dry-roasted cashews unsalted chopped
• 4 cups torn romaine lettuce 
• 12 ounces shrimp deveined peeled
• 1 tablespoon sriracha such as huy fong) hot
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add shrimp to pan during last 3 minutes of cook time.
3. Drain and rinse with cold water.
4. Drain.
5. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves.
6. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.
7. Place about 2 cups pasta mixture on each of 4 plates.
8. Sprinkle each serving with 4 teaspoons cashews.