Shrimp and Rice Noodle Salad

4.58 from 7 votes

Shrimp and Rice Noodle Salad

Shrimp and rice noodles is an easy dinner that’s loaded with fresh veggies, vibrant herbs, and a sweet, tangy dressing inspired by Vietnamese nuoc cham. This flavor packed noodle salad is perfect for summer.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: Asian, Vietnamese

Keyword: Entree Salad, noodles, seafood, shrimp recipe, side dish, summer recipe

Servings: servings

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Mixing Bowls
Colander
Stockpot

Ingredients

Dressing:

1/4 cup sweet Thai chili sauce (store-bought or using this easy recipe)
2 tablespoons water
2 tablespoons lime juice
2 teaspoons fish sauce (substitute soy sauce or tamari)

Noodle Bowl:

6 ounces rice vermicelli noodles (see note)
12 ounces shrimp, peeled and deveined (use the smallest shrimp you can find)
1 1/2 cups shredded carrots
1 1/2 cups cucumbers, chopped
1/3 cup loosely packed cilantro leaves
1/4 cup loosely packed mint leaves, chopped
1/2 cup roasted peanuts
1 small head butterhead lettuce (optional; it's nice to serve the salad over the lettuce leaves, but not neccesary)
1 lime, sliced into wedges

Instructions

Make the dressing by whisking together the sweet chili sauce, water, lime juice, and fish sauce. Taste and adjust if you'd like. (Add lime juice for more tartness, fish sauce for more salt, or a pinch of sugar if you want it more sweet.)
Prepare the rice noodles according to package directions. Drain well.
Bring a large pot of water to a boil. Add the shrimp to boiling water and boil until cooked through, 2-3 minutes. Drain well.
In a large mixing bowl, combine the noodles, shrimp, shredded carrot, cucumbers, cilantro, mint, and peanuts. Add the dressing and stir everything together until well combined.
Spread the lettuce leaves out on a serving platter. Top with the noodle salad and serve with lime wedges for squeezing over top.

Nutrition