Welcome to a fresh and vibrant dish that will elevate your summer meals—Chopped Thai Noodle Shrimp Salad. If you’re looking for a deliciously light, nutritious, and easy-to-make recipe, you’re in the right place. This Thai-inspired noodle salad features succulent shrimp, crunchy vegetables, and a creamy peanut butter dressing that’s perfect for any occasion. Whether it’s a casual family lunch or an outdoor picnic, this dish is sure to impress.
Introduction
The Chopped Thai Noodle Shrimp Salad is a fusion of bold flavors and healthy ingredients, offering the perfect balance between savory, sweet, and spicy. Thai cuisine is known for its harmonious mix of tastes and textures, and this salad embodies that essence. From the tender rice noodles to the crunchy vegetables, and the nutty peanut dressing, this recipe brings together the best of Asian flavors in a refreshing, cold salad. With its simplicity and rich flavor profile, this salad is a must-try for seafood lovers and fans of Asian cuisine alike.
Check out this guide on making homemade peanut butter ganache for a perfect dessert pairing with this meal: Peanut Butter Ganache: A Guide to Perfect Desserts.
Ingredients for Chopped Thai Noodle Shrimp Salad
Here’s what you’ll need to make this delectable salad:
- 8oz rice noodles – Cooked and cooled under cold water.
- 20oz cooked shrimp – Fresh or thawed from frozen.
- 1 red bell pepper – Chopped into small pieces.
- 1 yellow bell pepper – Chopped into small pieces.
- 1/2 large English cucumber – Chopped into bite-sized pieces.
- 3/4 cup shredded carrots – Adds a sweet, crunchy texture.
- 3/4 cup shredded red cabbage – For a vibrant color and crunch.
- 1/2 small red onion – Finely chopped.
- 1/2 cup chopped green onions – Adds a fresh, sharp flavor.
- 1 cup chopped cashews – For a rich, nutty crunch.
- Sesame seeds – To sprinkle on top for extra texture.
Dressing Ingredients:
- 1/2 cup creamy peanut butter – The base of the rich dressing.
- 3 tbsp rice wine vinegar – Adds tangy acidity.
- 3 tbsp low-sodium soy sauce – For salty umami flavor.
- 2 tbsp honey – Adds a hint of sweetness.
- Juice of 1 lime – Provides a citrusy freshness.
- 2 tsp sesame oil – Adds depth and richness.
- 1/4 tsp ground ginger – For warmth and spice.
- 2 cloves garlic, minced – A savory base.
- 1 tsp sriracha – For a little heat.
- 1/2 tsp salt – To taste.
- 3–4 tbsp water – To thin the dressing to your desired consistency.
How to Make Chopped Thai Noodle Shrimp Salad – Step by Step
Step 1: Cook the Noodles
Start by cooking the rice noodles according to the package instructions. Once done, rinse them under cold water to prevent them from sticking. Set aside.
Step 2: Prep the Vegetables
Chop the red and yellow bell peppers, cucumber, and red onion into small, bite-sized pieces. Shred the carrots and red cabbage, and chop the green onions and cashews.
Step 3: Make the Dressing
In a medium bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey, lime juice, sesame oil, ginger, garlic, sriracha, and salt. Gradually add water until the dressing reaches your desired consistency.
Step 4: Combine the Ingredients
In a large salad bowl, combine the cooked noodles, chopped vegetables, half of the cashews, and shrimp. Pour the peanut dressing over the salad and toss everything together using tongs until well-coated.
Step 5: Garnish and Serve
Sprinkle the remaining cashews and sesame seeds over the salad. Serve immediately or chill in the refrigerator for an hour before serving. Enjoy this refreshing salad cold!
Helpful Tips for Chopped Thai Noodle Shrimp Salad
- Use Fresh Ingredients: For the best flavor and texture, use fresh vegetables and herbs.
- Add More Protein: For a heartier meal, add extra shrimp or grilled chicken.
- Make It Vegetarian: Substitute shrimp with tofu or tempeh for a vegetarian option.
- Spice Level: Adjust the sriracha to control the heat level. Add more for a spicier kick!
Cooking Tips for the Best Chopped Thai Noodle Shrimp Salad
- Best Noodle Choice: Rice noodles are ideal for this salad as they soak up the dressing without becoming soggy. However, you can use soba noodles or even zoodles for a low-carb option.
- Dressing Consistency: If the dressing becomes too thick, add a little more water or lime juice to thin it out to your preference.
- Marinating the Shrimp: If you want extra flavor, marinate the shrimp in a little garlic, lime juice, and sesame oil for 15 minutes before adding it to the salad.
Serving Suggestions for Chopped Thai Noodle Shrimp Salad
Pair this Thai noodle shrimp salad with refreshing drinks like iced green tea or a light white wine, such as Sauvignon Blanc. For side dishes, you could serve it alongside spring rolls or steamed dumplings for a complete Thai-inspired meal.
Looking for more savory dishes? Try out this Ultimate Cowboy Casserole for a hearty companion dish.
Nutritional Information
This Chopped Thai Noodle Shrimp Salad is not only delicious but packed with essential nutrients, making it a healthy choice for summer meals.
Nutritional Information (per serving):
- Calories: 320 kcal
- Fats: 18g
- Carbohydrates: 25g
- Protein: 20g
- Fiber: 4g
- Vitamins: High in Vitamin A and C, low in saturated fat.
Storage and Leftovers for Chopped Thai Noodle Shrimp Salad
Storage Instructions:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Since this is a cold salad, it’s best served fresh out of the fridge. However, if you prefer it warm, reheat the shrimp separately and mix with the cold salad.
Frequently Asked Questions (FAQs) for Chopped Thai Noodle Shrimp Salad
Q1: Can I make this salad ahead of time?
Yes! You can prepare the vegetables and dressing in advance. Store them separately in the fridge and combine them with the noodles and shrimp just before serving.
Q2: What noodles work best for this salad?
Rice noodles are ideal, but soba noodles or zucchini noodles work great for gluten-free or low-carb alternatives.
Q3: How can I adjust the spice level?
You can reduce or increase the amount of sriracha based on your heat preference. Adding crushed red pepper flakes is another option to boost the spice.
Q4: Can I freeze this salad?
No, this salad is best enjoyed fresh. Freezing the noodles and vegetables may affect their texture.
Related Recipes for Thai Salad Lovers
- Sausage Balls with Red Lobster Mix
– A perfect appetizer for pairing with any summer salad.
- Peanut Butter Ganache
– Sweeten your meal with a delightful peanut butter dessert.
Conclusion
This Chopped Thai Noodle Shrimp Salad is a must-try for those looking to explore new flavors while keeping meals light and healthy. Whether it’s for lunch, dinner, or a picnic, this salad brings a perfect balance of flavors and textures that are bound to satisfy. Give it a try, and let us know how you customized it in the comments below!
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Chopped Thai Noodle Shrimp Salad Recipe | Easy & Delicious
Description
Welcome to a fresh and vibrant dish that will elevate your summer meals—Chopped Thai Noodle Shrimp Salad. If you’re looking for a deliciously light, nutritious, and easy-to-make recipe, you’re in the right place. This Thai-inspired noodle salad features succulent shrimp, crunchy vegetables, and a creamy peanut butter dressing that’s perfect for any occasion. Whether it’s a casual family lunch or an outdoor picnic, this dish is sure to impress.
Ingredients
- 8oz rice noodles – Cooked and cooled under cold water.
- 20oz cooked shrimp – Fresh or thawed from frozen.
- 1 red bell pepper – Chopped into small pieces.
- 1 yellow bell pepper – Chopped into small pieces.
- 1/2 large English cucumber – Chopped into bite-sized pieces.
- 3/4 cup shredded carrots – Adds a sweet, crunchy texture.
- 3/4 cup shredded red cabbage – For a vibrant color and crunch.
- 1/2 small red onion – Finely chopped.
- 1/2 cup chopped green onions – Adds a fresh, sharp flavor.
- 1 cup chopped cashews – For a rich, nutty crunch.
- Sesame seeds – To sprinkle on top for extra texture.
Dressing Ingredients:
- 1/2 cup creamy peanut butter – The base of the rich dressing.
- 3 tbsp rice wine vinegar – Adds tangy acidity.
- 3 tbsp low-sodium soy sauce – For salty umami flavor.
- 2 tbsp honey – Adds a hint of sweetness.
- Juice of 1 lime – Provides a citrusy freshness.
- 2 tsp sesame oil – Adds depth and richness.
- 1/4 tsp ground ginger – For warmth and spice.
- 2 cloves garlic, minced – A savory base.
- 1 tsp sriracha – For a little heat.
- 1/2 tsp salt – To taste.
- 3–4 tbsp water – To thin the dressing to your desired consistency.
Instructions
Step 1: Cook the Noodles
Start by cooking the rice noodles according to the package instructions. Once done, rinse them under cold water to prevent them from sticking. Set aside.
Step 2: Prep the Vegetables
Chop the red and yellow bell peppers, cucumber, and red onion into small, bite-sized pieces. Shred the carrots and red cabbage, and chop the green onions and cashews.
Step 3: Make the Dressing
In a medium bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey, lime juice, sesame oil, ginger, garlic, sriracha, and salt. Gradually add water until the dressing reaches your desired consistency.
Step 4: Combine the Ingredients
In a large salad bowl, combine the cooked noodles, chopped vegetables, half of the cashews, and shrimp. Pour the peanut dressing over the salad and toss everything together using tongs until well-coated.
Step 5: Garnish and Serve
Sprinkle the remaining cashews and sesame seeds over the salad. Serve immediately or chill in the refrigerator for an hour before serving. Enjoy this refreshing salad cold!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: For the best flavor and texture, use fresh vegetables and herbs.
- Add More Protein: For a heartier meal, add extra shrimp or grilled chicken.
- Make It Vegetarian: Substitute shrimp with tofu or tempeh for a vegetarian option.
- Spice Level: Adjust the sriracha to control the heat level. Add more for a spicier kick!
