Thai Noodle Salad with Shrimp (No Mayo)
Cold Thai noodle salad with shrimp and crunchy vegetables is full of Asian flavors like soy sauce, sesame oil, red pepper flakes, cilantro and garlic. It’s a delicious entrée for a ladies luncheon or for bridal and baby showers.
Need a delicious dish for a light supper or ladies luncheon? This pasta salad is the answer! It’s a terrific dish to serve for a spring ladies luncheon, a baby shower or sip and see, or a bridesmaids luncheon.
This cold noodle salad is made with spaghetti, cooked shrimp, and an Asian-style dressing that’s light and addictive!
Crunchy fresh vegetables give great balance to the soft pasta noodles. And the peanut garnish, with extra cilantro sprinkled on top gives this entrée even more complexity when serving. It’s great to add to an Asian theme dinner party.
Quick Tip
Make it vegetarian by using edamame instead of shrimp.
There’s a lot to love about this recipe. It’s actually a light dish so you don’t feel heavy after eating it, and it’s loaded with flavor and texture. It’s an easy dish for a sunset supper party.
It’s versatile so you can swap out the protein or eliminate it all together to serve as a side dish for potluck parties. Plus, you can make it ahead.
Ingredient Notes
- Spaghetti Noodles. I use thin whole wheat spaghetti but you can use what you like. Substitute with vermicelli, angel hair, or Asian Soba noodles. Break it in half before cooking so it’s easier to eat.
- Cooked Shrimp. Buy pre-cleaned and shelled shrimp, either already cooked or cook them your self just until they turn pink. You could also use cooked shredded chicken.
- Shredded Cabbage. Save yourself time and purchase shredded cabbage slaw mix.
- Shredded Carrots. Buy pre-packaged matchstick carrots to save time and effort.
- Cucumber. Use a seedless English cucumber if you like, but for this I like to scrape out the center anyway, to give the slices a half-moon shape. Make sure to peel the skin off first.
You’ll also need peanuts to sprinkle on top at the end.
Thai Dressing
- Fresh Cilantro & Limes. Use a big bunch of fresh cilantro and about 3 limes.
- Sesame Oil. A staple in Asian-style recipes. Find it in the condiments aisle, not with cooking oils.
How To Make It
- Add dressing ingredients to a blender and pulse together until smooth.
- Cook pasta noodles in boiling water; drain and let cool. Combine the main salad ingredients together in a large bowl and toss.
- Pour dressing over noodle mixture and stir well to combine throughout all the ingredients. Cover and chill in the fridge until ready to serve.
- Toss in Peanuts just before serving.
Tips & Substitutions
- Substitute edamame for the shrimp to make this a vegetarian entrée. If you’re serving a party, you can divide the prepared recipe and add the shrimp to one bowl and the edamame to another bowl for guests.
- Serve this with cooked shredded chicken instead of shrimp.
- Use whole wheat pasta to give it a better-for-you boost.
- Hold the cilantro! Some people really don’t like it. Place a bowl of chopped cilantro out so guests can add it if they like.
- Toss in cashews instead of peanuts, just before serving.
Quick Tip
Turn this into a side dish by omitting the shrimp.
More Asian-Inspired Recipes
If you love the depth of flavor that Asian style food offers then you’ll want to try these tasty dishes.
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Thai Noodle Salad with Shrimp
Thai noodle salad with shrimp is full of crunchy vegetables and Asian flavors. It's a terrific entrée for a ladies luncheon or bridal shower. Make it vegetarian by substituting edamame for the shrimp and it’s a win for everyone.
Ingredients
- 10-12 ounces thin spaghetti, broken in half
- 1 cup shredded or matchstick carrots
- 1 heaping cup shredded cabbage
- 1 large cucumber, peeled, seeded, and sliced
- 1/2 cup unsalted peanuts
- 1 pound large shrimp, cooked and peeled
Dressing
- 2/3 cup chopped fresh cilantro
- 2 or 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/2 cup fresh lime juice (about 3 limes)
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons honey
- 3 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
Instructions
- In a food processor or blender, pulse together the dressing ingredients EXCEPT the olive oil. After a few pulses, slowly add in olive oil while blending, to combine. Set aside or refrigerate over night.
- Meanwhile, cook pasta according to package directions. Drain, rinse (drain all liquid from rinsing) and place in a large bowl. Add carrots, cabbage, cucumber, & shrimp, and toss together.
- Add dressing when ready to serve and toss to coat. Sprinkle with peanuts and serve.
Notes
Garnish with fresh cilantro and a light sprinkling of red pepper flakes if desired.
I’m always looking for more shrimp recipes….we like it I just don’t make it much! This looks delicious and healthy!
How many does this Thai Shrimp Noodle salad serve?
Thanks so much – LOVE your blog.
Hi Sher, Thanks so much!
The recipe makes a LOT. You could easily serve 6-8 (depending on portion sizes) for a sit down meal. If serving for a potluck with other dishes, it could serve a small crowd.