Thai Shrimp Rice Noodle Salad - an easy gluten free dinner recipe
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4 from 1 vote

Thai Shrimp Rice Noodle Salad

This bright and fresh Thai shrimp salad is made with rice noodles and crunchy vegetables then tossed in a tangy, tamarind-lime vinaigrette. 
Course Dinner, Entree Salad, Main Course, Salad
Cuisine Asian
Keyword thai shrimp salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 335kcal
Author Liz DellaCroce


  • 8 ounces vermicelli rice noodles prepared according to package instructions
  • 12 ounces raw shrimp peeled and deveined
  • 1 tablespoon canola oil
  • salt and pepper to taste
  • 1/2 cup cucumber thinly sliced
  • 1/2 cup red bell pepper seeded and thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup scallions minced
  • 1/4 cup cilantro minced

Tamarind-Lime Vinaigrette

  • 1/4 cup lime juice
  • 2 tablespoons tamarind paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon ginger root minced
  • 1 clove garlic grated
  • 1 teaspoon chili paste optional


  • Cook rice noodles according to package instructions and place in a large bowl; set aside. 
  • Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp the both with the rice noodles.
  • While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
  • Add the remaining salad ingredients to the bowl (cucumber - cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.


Calories: 335kcal | Carbohydrates: 61.7g | Protein: 19.3g | Fat: 0.7g | Monounsaturated Fat: 0.7g | Cholesterol: 61.7mg | Sodium: 820mg | Fiber: 3.4g | Sugar: 5.2g