Thai Noodle Salad with Shrimp and Vegetables

Vertical shot of plated noodles with shrimp and vegetables.

Spicy, plump shrimp with soft rice noodles, peppers, cucumbers and cilantro in lime butter sauce makes an incredibly tasty, warm, and gluten-free Thai salad.

 

Step-by-step wuick and easy recipe for Thai Noodle Salad with spicy shrimp and vegetables in buttery, garlic lime sauce. | allthatsjas.com | #glutenfree #ricenoodles #recipes #comfortfood #thai #shrimp #lime #cucumber #peppers #spicy #allthatsjas #eattheworld #noodleswithoutborders #pasta #noodles #asian #slimmingworld #quickandeasy

 

THAI NOODLE SALAD

 

Pasta salads are great for picnics, potlucks or light family dinners but when it comes to exclusive dinner parties and entertaining guests, this Thai noodle salad with spicy shrimp takes the cake! It’s ridiculously delicious and satisfying but best of all, quick and easy to make!

 

Welcome to the 8th Noodles Without Borders. If you’re new to All that’s Jas, I created this noodle-thon with my friend Bobbi from Healthy World Cuisine. Every first Tuesday of the month we’ll each bring you a noodle recipe from somewhere around the world and hopefully introduce you to new flavors and cuisines. That’s it.

 

Why noodles? We both agree noodles are the ultimate comfort food and used everywhere in the world! Plus they’re so versatile. Who doesn’t like pasta whether as an appetizer, in a casserole, soup or a salad, amirite? Both dried and fresh pasta come in many shapes and varieties, with 310 specific forms known by over 1300 documented names!

 

A plate of salad with Thai rice linguine, fresh vegetables and spicy shrimp

 

NOODLES OR PASTA?

 

Pasta is the generic term for foods made from unleavened dough of flour and water, and sometimes egg. In Italian cuisine, the kingdom of noodles, pasta is a type of noodle or any of the dishes made with it.

 

There’s an indication of noodles being found in ancient Greece, as well as a legend of Marco Polo importing pasta from China. So you see how this was a natural choice for us!

 

Do you love noodles just as much as we do? Tag your noodle recipe with #NoodlesWithoutBorders on Instagram for a chance to be featured in one of our Highlight Stories.

 

Quick and easy Thai noodle #salad with spicy shrimp and vegetables in a buttery garlic lime sauce. #thai #noodleswithoutborders #easy #quick #recipe Click To Tweet

 

Thai salad with rice noodles in a bowl served with chopsticks.

 

THAI-STYLE RICE NOODLES

 

As the name suggests, rice noodles are made with rice flour and water (sometimes tapioca and cornstarch are added) and are naturally gluten-free. Rice noodles are the most common in Thai cuisine and some other parts of Asia.

 

This recipe, inspired by Around the World in 120 Salads cookbook, is my first time cooking with rice noodles. I’ve tried my share of gluten-free pasta all which I found to taste either like glue or cardboard, but not so much the rice noodles. Their white or transparent color is deceiving – they taste and texture are very similar to the traditional noodles. I’m sold!

 

HOW TO MAKE THAI NOODLE SALAD WITH SPICY SHRIMP

 

It only takes a few simple steps and about 20 minutes to get this delightful Thai salad from your kitchen to the table:

  1. Clean and marinate the shrimp in lime juice for 10 minutes. Meanwhile, cook rice noodles according to package directions. Drain and rinse.
  2. Slice the red bell pepper and cucumber; add cilantro and set aside. Sauté the ginger, garlic, and chile in butter and oil. Add shrimp and cook until pink, about 3-4 minutes.
  3. Toss together the noodles, vegetables, and shrimp and serve!

 

RECIPE NOTES FOR THAI NOODLE SALAD:

 

  • If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
  • Make a shallow cut down their outer curves and pull them out.
  • Instead of chile, you can use 1/2 teaspoon (or more) crushed red pepper flakes.
  • Replace butter with olive oil for an even healthier option.
  • To slice cucumber into ribbons: trim the ends and use vegetable Y peeler (see in Products Used below) to carefully slice cucumber lengthwise into long, thin ribbons.

 

Close up of noodle salad

 

IF YOU LIKE THIS THAI RECIPE TRY THESE:

 

OVEN BAKED THAI BANG-BANG SHRIMP

THAI STUFFED SWEET POTATOES

 

Plated Thai noodle salad with cucumbers and red peppers.

 

PRODUCTS USED IN THIS NOODLE RECIPE:

 

These are affiliate links for Amazon but you can find products at a store too. Gotta love Amazon because it is such a time saver and you have it delivered to your door quickly and free (if you’re a Prime Member). If you’re into boring legal stuff, click here to read my full disclosure policy.

 

Cast Iron Skillet

An essential cooking tool, cast iron skillet distributes heat uniformly throughout the base and sidewalls for even cooking. Best to have several sizes as once you use it, you’ll fall in love with it!

Collapsible Colander

I have more colanders than any cook would need, all in a search for the perfect one. I have little ones, big ones, plastic, metal, stainless steel, and micro-perforated, but a silicone, collapsible one is my absolute favorite. Easy to clean and easy to store, what’s not to love?

 Vegetable Y Peeler

This vegetable Y-shaped peeler works best for slicing vegetables into ribbons.

 

Rice noodles and shrimp on chopsticks over the Thai salad bowl.

 


Vertical shot of plated noodles with shrimp and vegetables.
Print Recipe

Thai Noodle Salad Recipe

Quick and easy Thai salad recipe with gluten-free rice noodles, spicy shrimp, and vegetables in a buttery garlic lime sauce.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Thai
Servings: 4
Author: Jas

INGREDIENTS:

  • 1 pound raw large shelled shrimp fresh or frozen
  • Juice of 2 limes
  • 10 oz. rice noodles I used linguine
  • 1 seedless cucumber*
  • 1 small red bell pepper
  • A handful of cilantro leaves
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tablespoons finely grated fresh ginger
  • 2 garlic cloves grated or minced
  • 1/2 to 1 red chile according to taste
  • Salt and freshly ground black pepper to taste

DIRECTIONS:

  • Defrost (if using frozen) the shrimp, rinse, drain and place in a bowl. Add the lime juice, season with salt and pepper and let marinate for 10 minutes.
  • Meanwhile, cook the noodles according to the package instructions. Rinse under cold water and drain thoroughly. Set aside.
  • Cut cucumber into ribbons with a peeler, spiralize or dice. You will only need about 1/3 of the whole cucumber*. Remove the seeds from the bell pepper and slice into 1/4-inch wide strips. Put cucumber, peppers, and cilantro into a large mixing bowl.
  • In a cast iron or non-stick skillet, heat the butter and oil over medium heat. Add the ginger, garlic, and chile; cook for a couple of minutes or until fragrant. Add the shrimp (and the marinade) and cook until pink, about 3-4 minutes. Using a slotted spoon, remove the shrimp from the skillet into a warm bowl.
  • Add the cooked noodles to the pan with the sauce and stir to coat them. Transfer to the bowl with vegetables and add the shrimp; toss to combine. Transfer to a large warm platter and serve immediately.

RECIPE NOTES:

  • If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
  • Make a shallow cut down their outer curves and pull them out.
  • Instead of chile, you can use 1/2 teaspoon (or more) crushed red pepper flakes.
  • Replace butter with olive oil for an even healthier option.
  • To slice cucumber into ribbons: trim the ends and use vegetable Y peeler (see in Products Used below) to carefully slice cucumber lengthwise into long, thin ribbons.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Thai Noodle Salad Recipe
Amount Per Serving
Calories 565 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 285mg 95%
Sodium 1112mg 46%
Potassium 299mg 9%
Total Carbohydrates 64g 21%
Dietary Fiber 2g 8%
Sugars 2g
Protein 26g 52%
Vitamin A 27.7%
Vitamin C 54.8%
Calcium 19.5%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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12 Comment

  1. Reply
    Debby
    March 7, 2019 at 11:47 am

    This looks beautiful and delicious! I’m bookmarking this recipe to try soon. I saw your post on Marilyn’s Treats.

    1. Reply
      Jas
      March 7, 2019 at 2:01 pm

      Hi, Debby! Thanks for visiting. I hope you give it a try. It’s easy to make and the combination of flavors and textures is incredible! XX

  2. Reply
    Life Diet Health
    March 8, 2019 at 5:24 pm

    This looks lovely Jas – the ribbon cucumber is a great idea! Thanks for sharing at Fiesta Friday.

    1. Reply
      Jas
      March 11, 2019 at 9:36 pm

      Thank you! Glad you like it 🙂

  3. Reply
    Ron
    March 9, 2019 at 1:58 am

    Jas, noodles are what makes the world go around in my humble opinion. That’s why I love you and Bobbi’s monthly Noodles Without Borders posts. This months Thai Noodle Salad is a lovely dish, not only for one favorite guest, but for a lovely Sunday lunch for two. Thanks for sharing.

    1. Reply
      Jas
      March 11, 2019 at 9:38 pm

      I’m so happy you like our monthly noodle posts, Ron! It’s fun discovering different ways to cook it around the world.

  4. Reply
    passion fruit, paws and peonies
    March 9, 2019 at 10:14 am

    This is a lovely simple lunch – I’d enjoy making this in warmer weather – I’ll PIN for later! xx Maria

    1. Reply
      Jas
      March 11, 2019 at 9:38 pm

      Thank you, Maria!

  5. Reply
    Jhuls
    March 13, 2019 at 12:13 am

    Jas, this salad looks amazing! Indeed a perfect comfort food. Thanks for sharing at Fiesta Friday party!

    1. Reply
      Jas
      March 13, 2019 at 9:43 am

      Thank you, Jhuls! xx

  6. Reply
    Karen (Back Road Journal)
    March 27, 2019 at 10:45 am

    Your first photo is excellent, it could be on the cover of a magazine. Your salad sounds as good as it looks too.

    1. Reply
      Jas
      March 28, 2019 at 1:03 pm

      Awe, thank you so much, Karen! xx

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