Thai Shrimp Salad (hot & tangy)

Ingredients
100 g shrimps
1 fresh green chilly
2 cloves of garlic
3 tbsp of peanuts
3 tbsp of oil
2 tbsp of fish sauce
1/2 tsp of red chilly powder( as per your requirement)
1 tbsp of soy sauce
1lime, juiced
coriander for garnishing
salt to taste
4 medium sized babycorns
2 to 3 medium sized cabbage leaves/ lettuce
freshly ground pepper (as per your requirement)
1 & 1/2  cup of macaroni

Wash, clean & deseed the green chilly & chop.Peel & finely chop the garlic. Chop the peanuts & roast it on a dry skillet.
Boil water, add macaroni & cook until just done.Add oil , mix well & drain. Refresh with cold water & keep aside.
Wash & boil babycorns & cabbage for 3 min. Refresh with cold water. Drain and cut the babycorns into thin diamond shapes. Do not break the cabbage leaves. If you use lettuce , you do not have to boil.
Wash & prepare the shrimps & fry it in hot oil. Lower the heat & add fish sauce, chilly powder, pepper, green chilly, garlic, soy sauce, lime juice & salt to taste. Fry it for a second & keep aside. Take a bowl & mix the shrimp sauce with macaroni & babycorns. Garnish with coriander leaves & sprinkle roasted peanuts.

You can have this salad hot or you can refrigerate it & have it cold.