Thai noodles with shrimp recipe is full of classic Asian flavors like red pepper, sesame oil, garlic, and soy sauce. It’s a terrific main dish for a light dinner or a ladies luncheon. Make it vegetarian by using edamame instead.
Thai Noodles with Shrimp
I developed this Thai noodles with shrimp recipe using some classic Asian flavors, and the dressing is 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.
What makes this pasta salad so good?
There’s a lot to love about this pasta salad entrée!
- It’s actually a light dish so you don’t feel heavy after eating it.
- It’s loaded with flavor and texture.
- It’s versatile.
- You can make it ahead.
When to serve this recipe
This is the perfect dish to serve when you host a small gathering.
- A simple birthday celebration at home
- Easy sunset supper party
- A potluck party
- Any summer entertaining
Can I make it vegetarian
Yes! 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.
You can also omit protein altogether and serve this as a side dish.
TIP: This Thai noodles with shrimp recipe is a filling main dish but omitting the protein turns it into a side dish!
Substitutions for Thai noodles with shrimp
- Use whole wheat pasta to give it a better-for-you boost.
- Serve this with cooked shredded chicken instead of shrimp.
- Hold the cilantro! Some people really don’t like it. Place a bowl out so guests can add it if they like.
- Switch out the shredded cabbage for shredded brussels sprouts.
- 1 package (16 ounce) thin spaghetti
- 1 cup carrots, cut julienne
- 1 heaping cup shredded cabbage
- 1 large cucumber, peeled, seeded, and sliced
- 1/2 cup unsalted peanuts
- 1 pound large shrimp, cooked and peeled
- 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
- 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.
Garnish with fresh cilantro and a light sprinkling of red pepper flakes if desired.