Print
Thai Noodle Salad With Shrimp | Magnolia Days

Thai Noodle Salad With Shrimp

A recipe for Thai noodle salad with shrimp. Vermicelli pasta is mixed with carrots, cabbage, cucumber, shrimp, and a homemade lime cilantro vinaigrette.

Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Renee

Ingredients

  • 8 ounces uncooked vermicelli pasta
  • 1/3 cup chopped fresh cilantro
  • 1 garlic clove chopped
  • 1 jalapeno pepper seeded and chopped
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce or soy sauce
  • 1/2 teaspoon sriracha
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon honey
  • 1 1/2 teaspoons sesame oil
  • 1/2 cup matchstick carrots or 2 grated carrots
  • 1/2 cucumber peeled, seeded, and thinly sliced
  • 1 cup finely shredded cabbage
  • 3/4 to 1 pound cooked shrimp peeled and deveined
  • 1/4 cup chopped roasted peanuts

Instructions

  1. Cook pasta according to package instructions. Drain and rinse.
  2. Add cilantro, garlic, jalapeno, lime juice, fish sauce, sriracha, peanut butter, honey, and sesame oil to a blender. Blend until smooth to make a vinaigrette.
  3. Add the cooked pasta, carrots, cucumber, cabbage, shrimp, and vinaigrette to a large bowl. Toss to combine.
  4. Sprinkle chopped peanuts on top. Serve immediately.

Recipe Notes

Make extra vinaigrette to store separately if you plan to refrigerate leftovers and serve later. The pasta will soak up the vinaigrette and needs additional before serving again.