Get ready for a bright, flavorful meal with Tangy Thai Shrimp and Noodle Salad. Think of a summer pasta salad with a Thai-inspired twist: a zesty, lime-forward dressing coats tender shrimp and rice noodles, while crisp cucumbers, sweet grape tomatoes, and a mix of fresh herbs add refreshing crunch and aroma. A handful of dry-roasted peanuts brings satisfying texture and a little heat from Thai chiles lifts every bite. This salad is light, vibrant, and perfect for warm-weather lunches, weeknight dinners, or potlucks.
The dressing is the star: a balance of fish sauce and coconut aminos, bright lime juice, a touch of coconut sugar, fresh garlic, and minced Thai chiles. It’s tangy, slightly sweet, and savory — the perfect coating for rice noodles and pan-seared shrimp. Fresh herbs like cilantro, Thai basil, and mint make the salad aromatic and lively. Make the dressing ahead and store it separately if you want to keep the noodles and vegetables crisp; toss everything together right before serving for maximum freshness.
Ingredients
- For the Tangy Thai Dressing:
- 3–4 Thai chiles, minced (adjust for heat)
- 2 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 4 tablespoons freshly squeezed lime juice (about 2 limes)
- 2 garlic cloves, minced
- 1 tablespoon coconut sugar (or brown 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
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 cup packed Thai basil leaves
- 1/4 cup finely chopped fresh mint leaves
- 1/2 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
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
Step One: Make the tangy Thai dressing
In a small bowl, whisk together the minced Thai chiles, fish sauce, coconut aminos, lime juice, minced garlic, and coconut sugar until the sugar dissolves and the dressing is well combined. Taste and adjust: add more lime for brightness, more coconut sugar for sweetness, or more chiles for heat. Set aside while you prepare the rest of the salad. The dressing can be made ahead and refrigerated for up to 3 days.
Step Two: Prepare the salad
In a large mixing bowl, combine the quartered grape tomatoes, sliced mini cucumbers, thinly sliced green onions, chopped cilantro, packed Thai basil leaves, chopped mint, and roughly chopped dry roasted peanuts. Toss gently to distribute the herbs and nuts evenly.
Step Three: Cook the noodles and shrimp
Bring a medium saucepan of water to a boil. Add the rice noodles and cook according to the package directions until tender. Drain the noodles and rinse them under cold water to stop the cooking and remove excess starch; set aside.
Meanwhile, heat the avocado oil and toasted sesame oil together in a large nonstick skillet over medium-high heat. Pat the shrimp dry, add them to the skillet in a single layer, and sprinkle with kosher salt and black pepper. Cook until golden and opaque, about 2 to 3 minutes per side depending on size. Remove from heat.
Step Four: Finish the salad
Add the cooled rice noodles and the cooked shrimp to the bowl with the vegetables and herbs. Pour the tangy Thai dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately with extra lime wedges, extra herbs, or more chopped peanuts on top.
Recipe FAQs
Yes. If you prefer, substitute soba noodles, vermicelli, or thin wheat noodles. Cook according to the package directions and rinse under cold water before adding to the salad.
Absolutely. Prepare the dressing and keep it separate, cook the noodles and shrimp, and store components separately in the refrigerator. Toss everything together shortly before serving to keep the noodles and vegetables crisp.
Yes. Bell peppers, shredded carrots, snap peas, or thinly sliced red cabbage all work well and add color and crunch.
Notes & Serving Suggestions
This Tangy Thai Shrimp and Noodle Salad serves about 4 people. It pairs nicely with grilled vegetables or a light soup as a starter. For a vegetarian version, replace shrimp with marinated and grilled tofu or crispy chickpeas and substitute soy sauce for fish sauce. Leftovers keep for 1–2 days if the dressing is stored separately; the salad is best eaten the day it’s dressed.
Nutrition (approximate)
- Calories: 2015 kcal (total for recipe)
- Carbohydrates: 203 g
- Protein: 122 g
- Fat: 83 g
- Fiber: 15 g
- Sodium and other nutrients will vary based on exact ingredients and portioning; use these values as an estimate.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
- Author: Alex Snodgrass
- Servings: 4
- Make-ahead: Dressing can be made up to 3 days ahead; assemble salad just before serving.
Food photography and styling by Eat Love Eats.