Description
A vibrant, refreshing Thai noodle salad featuring a tangy lime dressing, crunchy vegetables, and optional shrimp. This balanced dish offers the perfect combination of sweet, sour, salty, and spicy flavors in every bite!
Ingredients
Scale
- 8 oz rice noodles (or spaghetti for Thai pasta salad)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup red cabbage, shredded
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts or cashews
- 1 cup shrimp, grilled or boiled (optional, but recommended!)
For the Dressing:
- 1/4 cup soy sauce (or tamari for gluten-free option)
- 2 tbsp fish sauce (or extra soy sauce for vegetarian version)
- 2 tbsp lime juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sriracha or chili flakes (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 tsp grated ginger
Instructions
- Cook the noodles:Â Bring a pot of water to boil and cook rice noodles according to package instructions (usually 3-5 minutes). Rinse immediately under cold water to stop cooking and prevent sticking.
- Prepare the dressing:Â In a small bowl, mix all dressing ingredients (soy sauce, fish sauce, lime juice, honey, vinegar, sesame oil, sriracha, garlic, and ginger) until well combined. Taste and adjust seasoning if needed.
- Prep the vegetables:Â While the noodles cook, julienne the cucumber, slice the bell peppers, shred the cabbage, and chop the green onions and cilantro.
- If using shrimp:Â Season with salt and pepper, then grill or boil for about 2-3 minutes until pink and opaque. Chill before adding to the salad.
- Combine everything:Â In a large bowl, toss the cooled noodles with the vegetables and about 2/3 of the dressing.
- Chill before serving:Â Let the salad rest in the refrigerator for 15-30 minutes to allow the flavors to blend.
- Finish and serve:Â Before serving, toss with the remaining dressing, then top with shrimp (if using), crushed peanuts, extra cilantro, and a squeeze of fresh lime.
Notes
- Make it vegetarian:Â Skip the fish sauce and use tofu instead of shrimp
- Make it gluten-free:Â Use tamari instead of soy sauce
- Make it extra spicy: Add Thai bird’s eye chili to the dressing
- Time-saving hack:Â Use pre-cooked shrimp from the seafood counter!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Seafood
- Cuisine: Thai-inspired