THAI RICE NOODLE SALAD WITH POACHED SHRIMP
on Jul 07, 2025
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Cold vermicelli noodles, refreshing veggies, and plenty of herbs are paired with perfectly poached shrimp and a delectable gingery, garlic sauce for a super simple cold salad.
This Thai Rice Noodle Salad with Poached Shrimp is refreshing, easy-to-make, and just as good the next day then the night you make them.
The beauty of this salad is that everything comes together in a short amount of time.
While the rice noodles are doing their thing in the warm water, you can whisk together the dressing and prep the veggies and get everything set to poach the shrimp.
Make a big batch of this cold noodle salad because I guarantee you it’s going to go fast! Any leftovers can be stored and eaten the next few days for a healthy lunch.
And dare I say, you’ll want leftovers because the flavors get even more tasty as the salad sits overnight. There’s so much to love about this one… Enjoy!
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Key Ingredients for Thai Shrimp Noodle Salad
The lengthy list of ingredients for the sauce may cause you to think that this salad is anything but quick. However, I’m here to attest that this recipe comes together super fast! If you’re a fan of Thai food, then you probably have most of these ingredients at home already. Here’s what you’ll need.
- Shrimp: This is one of the quickest cooking proteins. Buying peeled and deveined shrimp will just make your life 10x easier when it comes to making this meal. If seafood or shellfish isn’t your thing, you can make this with precooked chicken or even tofu.
- Vermicelli Noodles: I used the @anniechunsinc Maifun rice noodles, which are naturally gluten-free and only contain rice flour and water.
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Pin It- Veggies: Sliced cucumbers and red bell peppers add color and crunch to this dish.
- Herbs: For this recipe, I used a combo of chopped cilantro (but parsley would also work), mint, and basil. Be sure to save some extra for garnish!
- Lime: Freshly squeezed lime juice and zest help brighten up the punchy gingery sauce.
- Rice Vinegar: A staple in Asian cooking, rice vinegar is mild and slightly sweet. It’s very versatile and can be used in marinades, dressings, and pickles, like in my Chicken Larb Bowls.
- Honey: A bit of natural sweetener to counterbalance the dominant flavors.
- Fish Sauce: This ingredient has a salty, savory, and appropriately kinda fishy tasting. If it’s not your thing, you could substitute for tamari, but the sauce will have a different taste.
- Sesame Oil: The toasted variety is best used for cold preparations like dressings, while the untoasted variety can be used for lightly cooking or searing proteins.
- Garlic and Ginger: Freshly grated garlic and ginger really make this salad pop.
- Miso Paste: A bit of miso adds an umami flavor, and it’s rich in probiotics too. Who knew?!
Step-by-Step Instructions for Cold Thai Noodle Salad with Shrimp
Prepare the Noodles
Cook the rice vermicelli according to package instructions (I soaked mine for 10 minutes in warm water). Drain and rinse with cold water.
Make the Sauce
In a medium bowl or jar, combine all the sauce ingredients. Whisk or shake until well combined, and set aside.
Poach the Shrimp
Bring enough water (with a big pinch of salt) to a gentle simmer in a medium pot.
Add the shrimp and poach for 2 to 3 minutes until they turn pink.
Immediately transfer them to an ice bath, drain, and add to the dressing to marinate.
Assemble and Serve
In a large bowl, combine the cooled rice noodles, sliced cucumbers, red bell pepper, and chopped fresh herbs (excluding the reserved herbs).
Add the shrimp and sauce and toss well to combine. Chill for at least 15 minutes before serving. Garnish with remaining herbs and enjoy!
Other Seafood Recipes You’ll Love:
- Spicy Tuna Sushi-Inspired Bowl
- Super Simple Shrimp Tostadas
- One Pot Cajun Shrimp, Sausage, and Rice
- Lemony Dill Quinoa with Roasted Shrimp
- Spicy Tuna Inspired Sushi Bowl
THAI RICE NOODLE SALAD WITH POACHED SHRIMP
Ingredients
For the Poached Shrimp:
- 1 pound large shrimp, peeled and deveined
- Water (just enough to cover the shrimp)
- Pinch of salt
For the Salad:
- 8 ounces rice vermicelli noodles
- 1 cup sliced cucumbers
- 1 red bell pepper, thinly sliced
Fresh Herbs (reserve 1 tablespoon each for garnish):
- ¼ cup chopped cilantro or parsley
- ¼ cup chopped mint
- ¼ cup chopped basil
For the Sauce:
- ⅓ cup olive oil
- ⅓ cup fresh lime juice (about 3 limes) + zest of 1 lime
- 3 tablespoons rice vinegar
- 1-2 tablespoons honey, or to taste
- 2 tablespoons fish sauce
- 3 teaspoons sesame oil
- 2 cloves garlic, grated or finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon miso paste
- ½ teaspoon red pepper flakes
Instructions
Prepare the Noodles:
- Cook the rice vermicelli according to package instructions (I soaked mine for 10 minutes in warm water). Drain and rinse with cold water.
Make the Sauce:
- In a medium bowl or jar, combine all the sauce ingredients. Whisk or shake until well combined, and set aside.
Poach the Shrimp:
- Bring enough water (with a big pinch of salt) to a gentle simmer in a medium pot. Add the shrimp and poach for 2 to 3 minutes until they turn pink. Immediately transfer them to an ice bath, drain, and add to the dressing to marinate.
Assemble:
- In a large bowl, combine the cooled rice noodles, sliced cucumbers, red bell pepper, and chopped fresh herbs (excluding the reserved herbs).
- Add the shrimp and sauce and toss well to combine. Chill for at least 15 minutes before serving. Garnish with remaining herbs and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
