This post may contain affiliate links. Please read our disclosure policy.

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.

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.


 

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!

Two cream bowls with assembled Tangy Thai Shrimp Noodle Salad. Ribbed glass of ice water in the corner. Lime wedges in the bottom left corner.

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
Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.

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!

Sage green serving dish of Tangy Thai Shrimp Noodle Salad before it is mixed together. White bowl with dressing in the top right corner, basil leaves, and a dish of lime wedges and Thai chiles in the top left. Wooden tongs in the bottom left corner, as well as more basil leaves in the bottom right.

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

Lemon Chicken, Orzo, and Chickpea Salad

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.
5 from 4 votes
Servings: 4
Pin Recipe Comment Print Recipe

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
Like this? Leave a comment below!Jump to Comments →

Food Photography and Styling by Eat Love Eats. 

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!

Get to know Alex

Similar recipes

5 from 4 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  2. 5 stars
    I liked everything except the noodles that I used. Can you please be specific about the brand of noodles?

    Reply

  5. 5 stars
    Delicious! I didn’t have access to Thai chile or Thai basil so I subbed in regular basil and red pepper flakes. It came together wonderfully and was even better tasting the next day! A great summertime salad, with light and refreshing flavors!

    Reply