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Get ready for a taste sensation with our Tangy Thai Shrimp and Noodle Salad! It’s like a summer pasta salad, but with a Thai-inspired twist that’s impossible to resist.
Sure, some might call it a noodle dish, but it’s really more of a pasta-style salad because of that deliciously light and tangy dressing that coats every shrimp and noodle. And don’t forget about the crunchy cucumbers and juicy tomatoes that add the perfect fresh crunch!
Plus, we’re loading this Tangy Thai Shrimp and Noodle Salad up with fragrant herbs and a bit of heat from Thai chilies for that extra kick of flavor. It’s a dish that’s bursting with summertime vibes and sure to become a favorite at your table!
Ingredients:
- Thai Chiles
- Fish Sauce
- Coconut Aminos
- Freshly Squeezed Lime Juice
- Garlic
- Coconut Sugar
- Grape Tomatoes
- Mini Cucumbers
- Green Onions
- Fresh Cilantro
- Thai Basil Leaves
- Fresh Mint
- Dry Roasted Peanuts
- Rice Noodles
- Avocado Oil
- Toasted Sesame Oil
- Peeled Deveined Shrimp
- Kosher Salt
- Freshly Ground Black Pepper
Step-by-Step:
Step One: make the tangy Thai dressing
In a small bowl, whisk together the dressing ingredients until well combined.
Step Two: Prepare the salad
In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, Thai basil, mint, and peanuts. Set aside.
Step Three: Make the noodles and shrimp
Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside. Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.
Step four: Finish the Salad
Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!
Recipe FAQs
Can I use a different type of noodle for this salad?
Yes! If you don’t like rice noodles you could try other types of noodles like soba, or vermicelli. Just make sure to adjust the cooking time according to the package directions.
Is this a good salad to make ahead of time?
Absolutely! This is a great recipe to prepare ahead of time, but I do recommend storing the dressing separately and tossing it with the salad right before eating.
Can I add other vegetables to this salad?
You sure can! Customize this salad with other vegetables like bell peppers, carrots, or snap peas for added crunch and color.
Whether you’re feeding your family or a dinner party crowd, this Tangy Thai Shrimp and Noodle Salad is sure to be a hit! It’s bursting with flavor and is super light and refreshing. Let me know what you think after you try it!
Looking for some other flavor-packed summer recipes? Try these!
Gaucho Salad with Chimichurri Dressing
Cucumber Salad with Crispy Chickpeas
Grilled Steak and Chimichurri Orzo Salad
Rainbow Chickpea Salad
5 from 4 votes
Servings: 4
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Ingredients
For the Tangy Thai Dressing:
- 3-4 Thai chiles minced
- 2 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 4 tablespoons freshly squeezed lime juice
- 2 garlic cloves minced
- 1 tablespoon coconut sugar
For the Salad:
- 1 cup quartered grape tomatoes
- 2 mini cucumbers halved lengthwise and thinly sliced on a diagonal
- 4 green onions thinly sliced on the diagonal
- ¼ cup finely chopped fresh cilantro leaves
- ½ cup packed Thai basil leaves
- ¼ cup finely chopped fresh mint leaves
- ½ cup roughly chopped dry roasted peanuts
For the Shrimp + Noodles:
- 6 ounces rice noodles
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 1 lb peeled deveined shrimp
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
Make the Tangy Thai Dressing:
In a small bowl, whisk together the dressing ingredients until well combined.
Prepare the salad:
In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, thai basil, mint and peanuts. Set aside.
Make the Noodles and Shrimp:
Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside.
Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.
Finish the Salad:
Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!
Nutrition
Calories: 2015kcal, Carbohydrates: 203g, Protein: 122g, Fat: 83g, Saturated Fat: 12g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 46g, Trans Fat: 0.02g, Cholesterol: 730mg, Sodium: 7376mg, Potassium: 2737mg, Fiber: 15g, Sugar: 22g, Vitamin A: 3365IU, Vitamin C: 81mg, Calcium: 525mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
Calories: 2015
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Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
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