Spicy, plump shrimp with soft rice noodles, peppers, cucumbers, and cilantro in lime butter sauce makes an incredibly tasty, warm, and gluten-free Thai salad.
Pasta salads are great for picnics, potlucks, or light family dinners but when it comes to exclusive dinner parties and entertaining guests, this Thai noodle salad with spicy shrimp takes the cake!
It's ridiculously delicious and satisfying but best of all, quick and easy to make!
Welcome to the 8th Noodles Without Borders. If you're new to All that's Jas, I created this noodle-thon with my friend Bobbi from Healthy World Cuisine.
Every first Tuesday of the month we'll each bring you a noodle recipe from somewhere around the world and hopefully introduce you to new flavors and cuisines. That's it.
Why noodles? We both agree noodles are the ultimate comfort food and used everywhere in the world! Plus they're so versatile. Who doesn't like pasta whether as an appetizer, in a casserole, soup, or a salad, amirite?
Both dried and fresh pasta come in many shapes and varieties, with 310 specific forms known by over 1300 documented names!
Noodles or Pasta?
Pasta is the generic term for foods made from an unleavened dough of flour and water, and sometimes egg. In Italian cuisine, the kingdom of noodles, pasta is a type of noodle or any of the dishes made with it.
There's an indication of noodles being found in ancient Greece, as well as a legend of Marco Polo importing pasta from China. So you see how this was a natural choice for us!
As the name suggests, rice noodles are made with rice flour and water (sometimes tapioca and cornstarch are added) and are naturally gluten-free. Rice noodles are the most common in Thai cuisine and some other parts of Asia.
This recipe, inspired by Around the World in 120 Salads cookbook, is my first time cooking with rice noodles. I've tried my share of gluten-free pasta all of which I found to taste either like glue or cardboard, but not so much the rice noodles.
Their white or transparent color is deceiving - their taste and texture are very similar to the traditional noodles. I'm sold!
🔪Step by Step Instructions
It only takes a few simple steps and about 20 minutes to get this delightful Thai salad from your kitchen to the table:
- Clean and marinate the shrimp in lime juice for 10 minutes. Meanwhile, cook rice noodles according to package directions. Drain and rinse.
- Slice the red bell pepper and cucumber; add cilantro and set aside. Sauté the ginger, garlic, and chile in butter and oil. Add shrimp and cook until pink, about 3-4 minutes.
- Toss together the noodles, vegetables, and shrimp and serve!
💡Recipe Tips
- If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
- Make a shallow cut down their outer curves and pull them out.
- Instead of chile, you can use ½ teaspoon (or more) crushed red pepper flakes.
- Replace butter with olive oil for an even healthier option.
- To slice the cucumber into ribbons: trim the ends and use a vegetable Y peeler (see in Products Used below) to carefully slice the cucumber lengthwise into long, thin ribbons.
Products Used:
An essential cooking tool, cast iron skillet distributes heat uniformly throughout the base and sidewalls for even cooking. Best to have several sizes as once you use it, you’ll fall in love with it!
I have more colanders than any cook would need, all in a search for the perfect one. I have little ones, big ones, plastic, metal, stainless steel, and micro-perforated, but a silicone, collapsible one is my absolute favorite. Easy to clean and easy to store, what's not to love?
This vegetable Y-shaped peeler works best for slicing vegetables into ribbons.
💗More Great Recipes to Try
- Oven-Baked Thai Ban Bang Shrimp
- Quick and Easy Shrimp Risotto
- Lemon Garlic Shrimp with Linguine
- Spicy Shrimp in Kataifi Dough
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Thai Noodle Salad Recipe
Ingredients
- 1 pound raw large shelled shrimp fresh or frozen
- Juice of 2 limes
- 10 oz. rice noodles I used linguine
- 1 seedless cucumber*
- 1 small red bell pepper
- A handful of cilantro leaves
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons finely grated fresh ginger
- 2 garlic cloves grated or minced
- ½ to 1 red chile according to taste
- Salt and freshly ground black pepper to taste
Instructions
- Defrost (if using frozen) the shrimp, rinse, drain and place in a bowl. Add the lime juice, season with salt and pepper and let marinate for 10 minutes.
- Meanwhile, cook the noodles according to the package instructions. Rinse under cold water and drain thoroughly. Set aside.
- Cut cucumber into ribbons with a peeler, spiralize or dice. You will only need about ⅓ of the whole cucumber*. Remove the seeds from the bell pepper and slice into ¼-inch wide strips. Put cucumber, peppers, and cilantro into a large mixing bowl.
- In a cast iron or non-stick skillet, heat the butter and oil over medium heat. Add the ginger, garlic, and chile; cook for a couple of minutes or until fragrant. Add the shrimp (and the marinade) and cook until pink, about 3-4 minutes. Using a slotted spoon, remove the shrimp from the skillet into a warm bowl.
- Add the cooked noodles to the pan with the sauce and stir to coat them. Transfer to the bowl with vegetables and add the shrimp; toss to combine. Transfer to a large warm platter and serve immediately.
Expert Tips:
- If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
- Make a shallow cut down their outer curves and pull them out.
- Instead of chile, you can use ½ teaspoon (or more) crushed red pepper flakes.
- Replace butter with olive oil for an even healthier option.
- To slice cucumber into ribbons: trim the ends and use vegetable Y peeler (see in Products Used below) to carefully slice cucumber lengthwise into long, thin ribbons.
Your first photo is excellent, it could be on the cover of a magazine. Your salad sounds as good as it looks too.
Awe, thank you so much, Karen! xx
Jas, this salad looks amazing! Indeed a perfect comfort food. Thanks for sharing at Fiesta Friday party!
Thank you, Jhuls! xx
This is a lovely simple lunch - I'd enjoy making this in warmer weather - I'll PIN for later! xx Maria
Thank you, Maria!
Jas, noodles are what makes the world go around in my humble opinion. That's why I love you and Bobbi's monthly Noodles Without Borders posts. This months Thai Noodle Salad is a lovely dish, not only for one favorite guest, but for a lovely Sunday lunch for two. Thanks for sharing.
I'm so happy you like our monthly noodle posts, Ron! It's fun discovering different ways to cook it around the world.
This looks lovely Jas - the ribbon cucumber is a great idea! Thanks for sharing at Fiesta Friday.
Thank you! Glad you like it 🙂
This looks beautiful and delicious! I'm bookmarking this recipe to try soon. I saw your post on Marilyn's Treats.
Hi, Debby! Thanks for visiting. I hope you give it a try. It's easy to make and the combination of flavors and textures is incredible! XX