Bright, zesty, and bursting with texture, this Thai Shrimp & Rice Noodle Salad is everything I crave on a sunny day (or honestly, even when I wish the sun would come out). Tender shrimp, silky rice noodles, and a rainbow of crunchy veggies come together under a luscious, savory peanut dressing that hits every spot—sweet, salty, tangy, and just a little bit spicy!
Why You’ll Love This Recipe
- Fresh and Filling: Every bite is vibrant—juicy shrimp, cool herbs, a peanutty kick, and just enough noodles make for a salad that’s as filling as it is refreshing.
- Totally Customizable: Swap out veggies, adjust heat, or go vegetarian—this salad is deliciously flexible for any diet or craving.
- Meal Prep Friendly: The components keep well, making it perfect for packing up leftovers or prepping lunches for the week.
- A Showstopper: With its bold colors and big flavors, Thai Shrimp & Rice Noodle Salad always wows at potlucks or as a gorgeous main dish at dinner.
Ingredients You’ll Need
What I especially love about Thai Shrimp & Rice Noodle Salad is that the ingredient list looks long, but every single thing serves a purpose—bringing crunch, color, or beautiful, layered flavor. You’ll see that even a handful of affordable, everyday ingredients can taste like something truly special!
- Rice noodles: These silky, chewy noodles are the perfect neutral canvas for soaking up every drop of that amazing dressing.
- Purple cabbage: Shredded for crunch, plus its brilliant color absolutely pops in the bowl.
- Romaine lettuce: Adds freshness and a satisfying crispness while lightening up the salad.
- Cucumber: Cool, hydrating, and cut into juicy dice for the best bite.
- Carrots: They bring a subtle sweetness and gorgeous color—shredded is best!
- Cilantro leaves: Essential for that authentic, herby brightness (don’t skip unless you really must).
- Mint leaves: Slightly sweet and cool—mint takes the “spring roll” experience up a notch.
- Green onions: Add a gentle, savory sharpness without overpowering the salad.
- Bean sprouts: Optional, but they provide a light, crunchy texture and authentic Thai salad feel (remember to cook them for food safety).
- Cooked shrimp: Tender, protein-packed, and quick—just a gentle chop blends them beautifully into every bite.
- Chopped peanuts: The finishing touch—salty, nutty, and the perfect crunchy contrast.
- Peanut dressing: A heavenly blend of peanut butter, soy sauce, rice vinegar, honey, sesame oil, fresh ginger, garlic, sriracha (if you want spice), lime juice, and just enough water to bring everything together.
Variations
Don’t you just love a recipe that lets you play? Thai Shrimp & Rice Noodle Salad welcomes every swap and tweak. Whether you have dietary restrictions or just want to use up whatever’s in your crisper, there’s room for creativity here.
- Vegetarian Version: Replace the shrimp with baked tofu or edamame for a plant-based, protein-rich spin that’s just as satisfying.
- Extra Crunch: Toss in sliced snap peas or julienned bell peppers for even more texture and color.
- Make It Nut-Free: Use sunflower seed butter in the dressing and top with toasted sesame seeds for those with nut allergies.
- Heat Lovers: Double up on sriracha, or add fresh sliced Thai chilis for that extra fiery kick.
How to Make Thai Shrimp & Rice Noodle Salad
Step 1: Cook and Prep Your Noodles & Shrimp
Start by cooking the rice noodles according to package instructions—don’t overcook them, as they should be just pliable and tender. Drain and rinse with cold water to prevent sticking. If your shrimp aren’t cooked yet, poach or sauté them until just pink and opaque, then chop them into bite-sized pieces so they mix seamlessly with the veggies.
Step 2: Prepare All the Fresh Veggies & Herbs
Shred or chop your purple cabbage, romaine, carrots, cucumber, cilantro, and mint. Thinly chop the green onions and, if you’re using bean sprouts, cook them gently for safety as suggested in the notes. Lay everything out for easy assembly—it feels just like prepping spring rolls, only in bowl form!
Step 3: Whisk Together the Dreamy Peanut Dressing
Combine creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, fresh ginger, garlic, a splash of sriracha (if you love heat), lime juice, and water in a mixing bowl. If your peanut butter is super thick, a quick zap in the microwave makes it smooth and whiskable. Stir until the sauce is velvety and pourable.
Step 4: Assemble and Finish
In a large mixing or salad bowl, layer the cooked noodles, cabbage, romaine, and all those gorgeous veggies. Top with shrimp, then drizzle the peanut dressing generously over everything. Sprinkle with chopped peanuts and toss it all together until every bite glistens with flavor. If you like, save a handful of herbs and peanuts for a picture-perfect finish at the table!
Pro Tips for Making Thai Shrimp & Rice Noodle Salad
- Noodle Perfection: Rinse rice noodles with cold water right after cooking to keep them from clumping and to stop the cooking process—they should be delightfully springy, not mushy.
- Juicy Shrimp Every Time: Avoid rubbery shrimp by pulling them off the heat as soon as they’re pink and opaque—remember, they’ll finish cooking off-heat for a moment or two.
- Vivid, Crunchy Veg: Chop veggies just before assembling the salad to keep their crunch and color at peak brightness.
- Dressing Consistency: Adjust the water in your peanut dressing a tablespoon at a time until it’s pourable but still rich enough to cling to every ingredient.
How to Serve Thai Shrimp & Rice Noodle Salad
Garnishes
To make your Thai Shrimp & Rice Noodle Salad shine, don’t forget those final flourishes! Extra chopped peanuts, a scatter of fresh cilantro and mint, and perhaps an extra squeeze of lime bring out all the layers of flavor. If you’re feeling bold, sprinkle on a few red chili flakes or thinly sliced Thai chilies for color and heat.
Side Dishes
This salad can absolutely stand alone, but it loves company too! For a classic Thai-inspired meal, serve it alongside satay skewers, sticky rice, or light summer rolls. A simple bowl of miso soup or a small green papaya salad also makes a fresh, nourishing pair alongside the noodle salad.
Creative Ways to Present
For a fun twist, try serving the Thai Shrimp & Rice Noodle Salad in individual jars for portable lunches or layering it in clear glass bowls to show off those beautiful layers at your next gathering. You could even set up a build-your-own salad bar, letting guests choose their veggies, herbs, and proteins to create the perfect personalized bowl!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store the salad in an airtight container in the fridge. For best crunch and freshness, keep the dressing separate and toss right before eating. The salad itself will keep nicely for up to 2 days.
Freezing
This salad isn’t a great freezer candidate—rice noodles and veggies lose their texture and crunch, and the peanut dressing can separate after thawing. If you need to freeze shrimp, do so separately and add to freshly prepped noodles and veggies later.
Reheating
Thai Shrimp & Rice Noodle Salad is best enjoyed chilled or at room temperature. If you prefer it slightly warmer, you can briefly microwave the noodles and shrimp, then combine with your fresh veggies and herbs just before serving for that just-prepped taste.
FAQs
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Can I make Thai Shrimp & Rice Noodle Salad in advance for meal prep?
Absolutely! Prepare all the components and keep the peanut dressing separate until you’re ready to toss and serve. For the freshest flavor and crunch, combine noodles, greens, shrimp, and veggies right before eating.
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What if I don’t like shrimp—can I substitute another protein?
Definitely—try grilled chicken, cubed tofu, or cooked edamame in place of shrimp for a just-as-delicious twist that soaks up all the zesty, nutty flavors in this salad.
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I’m allergic to peanuts—what can I use instead in the dressing?
Sunflower seed butter or almond butter (if you tolerate tree nuts) make great swaps for peanut butter, and you can top the salad with toasted seeds or crunchy roasted chickpeas for added texture.
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Do I have to cook the bean sprouts?
It’s a good idea to give them a quick zap in the microwave with a pinch of salt (as described above) for food safety, though you can leave them out or swap in extra cucumber or snap peas if you prefer.
Final Thoughts
If you’re craving something that’s as fresh and colorful as it is soul-satisfying, you really can’t go wrong with Thai Shrimp & Rice Noodle Salad. Every bite is lively, nourishing, and a little bit addictive. I hope you’ll give it a try and let it become a bright spot in your own kitchen—just be ready for those “Can I have the recipe?” requests!
Print
Thai Shrimp and Rice Noodle Salad with Peanut Dressing Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Spring Roll Pasta Salad combines the fresh, vibrant flavors of a spring roll with the heartiness of a pasta salad, all tossed in a delicious peanut dressing.
Ingredients
Spring Roll Salad:
- 2 cups cooked rice noodles, cooked according to package instructions
- 1 cup purple cabbage, shredded
- 1 cup romaine lettuce, shredded
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1/2 cup cilantro leaves, chopped
- 1/2 cup mint leaves, chopped
- 3 green onions, thinly chopped
- 1 cup cooked bean sprouts (optional)
- 1 lb cooked shrimp, chopped
- 1/3 cup peanuts, chopped
Peanut Dressing:
- 1/4 cup low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch fresh ginger
- 1/3 cup creamy peanut butter
- 1 teaspoon sriracha (optional)
- 1 tablespoon honey
- Juice of 1 lime
- 2 tablespoons water (to thin)
Instructions
- Spring Roll Salad: In a large bowl, combine rice noodles, cabbage, and romaine lettuce. Add cucumber, carrots, cilantro, mint, green onions, bean sprouts, and shrimp.
- Peanut Dressing: Whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, peanut butter, sriracha, honey, lime juice, and water until smooth.
- Drizzle the dressing over the salad, add chopped peanuts, and toss to combine.
Notes
- To minimize the risk of foodborne illness, it is recommended to cook bean sprouts. Rinse well, place in a microwave-safe bowl with a pinch of salt, cover with plastic wrap, and microwave on high for about 1 minute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg
