THAI RICE NOODLE SALAD WITH POACHED SHRIMP

Fresh, light, and quick — this salad truly has it all! Make this for dinner and save some leftovers for yourself for a delicious, protein-packed lunch the next day.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Thai

Keyword: Asian noodle recipes, Noodle salad, Shrimp recipes, Shrimp salad, Thai noodle salad

Servings:

Author: Olivia Adriance

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

Store leftovers in a sealed glass container in the fridge for three to four days. Add a squeeze of lime or a bit of sesame oil if the noodles stick together too much.

Nutrition