Thai Shrimp & Rice Noodle Salad

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Butter lettuce, crisp cucumbers and carrots, shrimp and rice noodles tossed with herbs, salted peanuts and a sesame soy dressing — make a meal out of this one!

Thai Shrimp & Rice Noodle Salad

This salad literally has everything I love.  It’s packed with so much flavor it’ll be on the menu time and time again.

Thai Shrimp & Rice Noodle Salad - An Affair from the Heart

I know salads are typically for summer … but as much as I love comfort food, salads are really appreciated anytime of the year around here.  Especially one like this.  No wimpy salad here, friends!

Thai Shrimp & Rice Noodle Salad

I used to follow a site called Thug Kitchen.  A while back they came out with a cookbook.  I LOVE buying cookbooks, but, I will be honest, I rarely make stuff from them.  How weird is that?  Recently, I was thumbing through my Thug Kitchen cookbook and dog-eared some recipes to try.  First on the list was this salad.

Thai Shrimp & Rice Noodle Salad

I switched it up some.  I added the shrimp, and didn’t use the mint it called for.  They had a homemade dressing option, but the one I used is a favorite of mine, so I figured, why change goodness? Then, I totally meant to serve it with lime wedges, but I was so excited to eat it after taking pictures for you, I forgot!

Thai Shrimp & Rice Noodle Salad

Look at all of the COLOR! I get darn near giddy when my plate is full of color, don’t you?  Who wants to eat food with no pizzazz?

The carrots and the cucumbers were supposed to be matchstick sliced.  Mine were a little larger.  I never bragged about my knife skills! 😉

Thai Shrimp & Rice Noodle Salad

This is my favorite Asian dressing.  It’s my go-to.  I use it for stir-frying, making Asian slaw, marinading beef, fish and chicken, and of course on salads.

Thai Shrimp & Rice Noodle Salad

So .. this week, move away from the colorless boring foods .. challenge yourself to eat in color!

Thai Shrimp & Rice Noodle Salad

Yield: 6 dinner sized salads

Thai Shrimp & Rice Noodle Salad

Thai Shrimp & Rice Noodle Salad on a white plate

Butter lettuce, crisp cucumbers and carrots, shrimp and rice noodles tossed with herbs, salted peanuts and a sesame soy dressing -- make a meal out of this one!

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes


  • 1.5 pounds shrimp, peeled, deveined and tails removed
  • 2 packages butter lettuce
  • 8-10 ounces Maifun or thin rice noodles, prepared
  • 2 cups thinly sliced carrots
  • 1 English cucumber, thinly sliced, peel left on
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh basil, chopped
  • 1 cup sliced green onion
  • 1/2 cup roasted salted peanuts , roughly chopped
  • Asian Sesame Dressing
  • Lime wedges for serving


  • Cook noodles per package instructions. Rinse under cold water until cool to the touch, set aside.
  • In a skillet over medium-high heat, add about 3-4 Tablespoons of dressing and toss in the shrimp. Cook, stirring constantly for about 4 minutes, or until shrimp turn pink and are cooked. Set aside.
  • To serve: Divide the noodles between six plates, forming a pile in the center. Divide lettuce arranging it in a circle around the noodles on each plate. Do the same with the cucumbers, carrots, basil and cilantro. Divide shrimp between plates. Sprinkle green onions and peanuts over the top. Drizzle with dressing and serve.
  • Serve with lime wedges if desired.
  • Notes

    Recipe adapted from Thug Kitchen Cookbook

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 596Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 239mgSodium: 1209mgCarbohydrates: 102gFiber: 7gSugar: 4gProtein: 35g

    Nutrition isn't always accurate.

    Love Shrimp?  Check out some more of our favorite shrimp recipes!


    Shrimp Pad Thai Wonderpot
    Creamy Tomato Seafood Bisque


    ginger and basil fried rice
    Ginger & Basil Fried Rice


    Sweet Heat Asian Grilled Shrimp
    Sweet Heat Asian Grilled Shrimp


    Order a copy of Thug Kitchen’s Cookbook for yourself! (affiliate link)


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    1. This sounds like a fantastic salad. I will be trying it soon. BTW— Paneras also sells in grocery store a great salad dressing very similar.

    2. Prayers for you Michelle. Keeping a good outlook helps tremendously. Look forward to having you back real soon.

    3. Beautiful! I absolutely love fresh, colorful food so this is really calling my name — especially after some of the heavier foods we’ve been enjoying lately. (And now I have to go peek at your other shrimp dishes, too… YUM!!)

    4. Now I am seriously hungry. I just love everything in this salad. I’m going to have to give that dressing a try. Why fix it if it’s not broken right?

    5. I’m the same way! I love buying cookbooks, but think I’ve made a handful of recipes from them. I’ve since donated most of them. I kept all the bread ones until I master baking homemade bread. Oh, and I love Ken’s dressings!

    6. I love recipes that allow me to explore new flavors! I love that your cucumber sticks are bigger as they give it more texture! I love everything about this fun salad and that I can use chicken too!

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