Cold Thai Noodle Salad With Shrimp

Are you looking for a delicious, nutritious, and easy-to-make dish that’s perfect for summer? Look no further than the Thai shrimp salad! This light and refreshing cold salad combines rice noodles with chopped vegetables and nuts tossed in a homemade Asian peanut butter dressing. With a side of juicy shrimp, it’s incredibly simple to make – enjoy it all summer long!

Delicious shrimp Thai rice noodle salad with peanut dressing

I’ve been really inspired lately by Thai cuisine, and this salad is a great way to bring some of those flavors to your table.

The Thai noodle salad is a truly delicious dish that’s packed with flavor and nutrition. The rice noodles provide a light and refreshing base for this salad, while the crunchy vegetables and nuts add texture and flavor.

The peanut butter dressing is what really takes this dish over the top – it’s creamy and full of flavor, with just the right amount of sweetness.

For something extra special, try adding juicy shrimp to the mix!

This Thai shrimp salad is also super easy to make. I’m sure you’ll be enjoying it all summer long!

Ingredients needed

This dish requires two sets of ingredients – one for the salad and another for the homemade dressing.

Here’s a bit more about what I used:

Salad:

• Rice noodles: I used about 8 ounces of dry noodles. These are typically gluten-free!
• Shrimp: I used cooked and peeled shrimp, but you can also cook them yourself! I like to use medium-sized shrimp. You’ll need about 20 ounces.
• Vegetables: To make the salad base, I used chopped bell peppers (red and yellow), red onions, green onions, and an English cucumber. You’ll also need shredded carrots and red cabbage. All of these veggies together make a delicious and nutritious salad.
• Nuts: For a crunchy texture, I added a cup of chopped cashews! It adds a nice nutty, salty flavor and extra protein.
• Sesame seeds: These are optional but highly recommended for an extra bit of crunch.

Dressing:

• Peanut butter: I used creamy peanut butter for this dressing, but you can also use crunchy if you prefer. The peanut coats the noodles and veggies nicely for a delicious flavor. You’ll need 1/2 cup.
• Soy sauce: I used low-sodium soy sauce to make a nice balance of salty and sweet. You’ll need 3 tablespoons. To make it gluten-free, make sure to use tamari or gluten-free soy sauce.
• Rice wine vinegar: Rice wine vinegar adds a nice tartness that pairs well with the other flavors.
• Honey: To balance out the creaminess of the peanut butter and saltiness from the soy sauce, I added a bit of honey for some sweetness.
• Lime: For an extra boost of flavor, I added freshly squeezed lime juice.
• Sesame oil: Sesame oil adds an extra nutty flavor that works great with peanut butter and soy sauce.
• Ground ginger: To give it a bit of spice, I added some ground ginger. It really adds an extra depth of flavor! You’ll need 1/4 teaspoon.
• Garlic: I added 2 cloves of minced garlic for some extra depth and spice for the peanut dressing.
• Sriracha: To give it a bit of heat, I added 1 teaspoon of Sriracha. Feel free to adjust the amount to your tastes!
• Salt: Just add a bit to taste but make sure not to add too much because the peanut butter and soy sauce can be too salty.
• Water: To thin out the dressing, I added some water.

Kitchen tools required

Here’s a bit more information about what I used to make this cold Thai shrimp salad.

• Large pot
• Cutting board and knife
• Small bowl
• Large bowl
• Whisk

For measuring, you will need 1/4 cup, 1/2 cup, 1 cup, a tablespoon, 1/2 teaspoon, and a teaspoon.

How to make Thai noodle salad with shrimp

Making this cold noodle salad is very simple and comes together in just a few easy steps.

I love to make it on a Sunday and enjoy leftovers during the week. It’s perfect for meal prep!

Start by cooking the rice noodles (just follow the instructions on the package). After they finish cooking, rinse them under cold water and set them aside. This is also a great time to cook the shrimp real quick if you are using raw shrimp!

Next, chop and prepare all of the vegetables. I like to chop them up all up real small and as evenly as possible. If the veggies aren’t all the same size, the flavor ratio is just off.

Once the vegetables are prepped, you can make the dressing. Mix all of the dressing ingredients together and whisk well, adding enough water until the peanut dressing is the perfect consistency for you.

Now time to put the noodle salad together!

In a large bowl, add the cooked rice noodles, chopped and shredded veggies, half of the cashews, and shrimp. Pour the dressing all over the salad and mix with tongs until the salad is evenly coated.

Finally, sprinkle the remaining cashews and sesame seeds on top. Place the salad in the fridge for at least 20 minutes to let it cool and absorb the flavors.

Serve and enjoy!

Below are some common Thai shrimp salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What are the best type of noodles to use in this Thai salad?

The best type of noodles for this recipe are rice noodles. They cook quickly and have a light, airy texture that won’t overpower the delicate flavors of this salad. I like to use the thin vermicelli-style noodles, but any rice noodles will do!

Can I use other proteins in this recipe?

Yes! If you don’t like shrimp, you can use cooked chicken or tofu for a vegetarian option. This dish is also delicious with this Asian-inspired salmon! You can also pair it with some Asian turkey meatballs.

Can I make the peanut dressing spicy?

Yes! The recipe is nutty and full of umami, but you can easily make it spicier by adding a spoonful of sriracha or red chili sauce.

Do I have to use cashews?

No, you don’t have to use cashews. You can also use peanuts, almonds, or any other type of nut that you love.

This noodle salad is great for meal prep! It will stay good in the refrigerator for up to 5 days. Store the noodles and vegetables separately from the dressing to keep them fresh and flavorful. Just give it a good stir before you dig in!

If you liked this recipe, you’ll want to try these!

Here are some of my favorite salad recipes you should make next. Enjoy!

• Summer Pesto Pasta Salad
• Cashew Crunch Salad With Sesame Dressing
• Grilled BBQ Shrimp Salad
• Thai Noodle Salad With Walnut Dressing
• Easy Curry Chicken Salad

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 6 reviews

Chopped Thai Noodle Shrimp Salad

Are you looking for a delicious, nutritious, and easy-to-make dish that’s perfect for summer? Look no further than the Thai shrimp salad! This light and refreshing cold salad combines rice noodles with chopped vegetables and nuts tossed in a homemade Asian peanut butter dressing. With a side of juicy shrimp, it’s incredibly simple to make – enjoy it all summer long!

Prep: 30Cook: 30Total: 1 hour

Yield 12 servings 1x

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Ingredients

Salad:

• 8oz rice noodles
• 20 oz cooked shrimp
• 1 red pepper, chopped small
• 1 yellow pepper, chopped small
• 1/2 large english cucumber, chopped
• 3/4 cup shredded carrots
• 3/4 cup shredded red cabbage
• 1/2 small red onion, chopped
• 1/2 cup chopped green onion
• 1 cup chopped cashews
• sesame seeds

Dressing:

• 1/2 cup creamy peanut butter
• 3 tbsp rice wine vinegar
• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• juice of 1 lime
• 2 tsp sesame oil
• 1/4 tsp ground ginger
• 2 cloves garlic, minced
• 1 tsp sriracha
• 1/2 tsp salt
• 3–4 tbsp water to thin to desired consistency

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Instructions

1. Cook rice noodles according to package then rinse under cold water. Set aside.
2. Chop and prep all veggies. Thaw or cook shrimp if not used fresh cooked.
3. Mix all dressing ingredients together. Whisk well and add enough water until desired consistency.
4. In a large bowl, add cooked rice noodles, chopped peppers,  cucumber, carrots, cabbage, red onion, green onion, half of the cashews, and shrimp.
5. Pour dressing all over salad and mix with tongs until salad is evenly coated.
6. Sprinkle with remaining cashews and sesame seeds. Enjoy! Best served cold.

Author: ErinCategory: dinner, shrimp, meal prep, saladMethod: stovetopCuisine: Thai