Thai Noodle Salad with Shrimp and Sugar Snap Peas
Bright, fresh, and irresistibly vibrant, this Thai Noodle Salad with Shrimp and Sugar Snap Peas is a flavor-packed fusion of crisp vegetables, tender shrimp, and silky rice noodles, all tossed in a tangy, sesame-ginger dressing. Featuring the crunch of blanched sugar snap peas, the sweetness of julienned carrots, and the zest of lime juice, this dish delivers a perfect balance of textures and tastes in every bite. Ready in just 30 minutes, it’s an ideal option for a quick, healthy lunch or a light dinner. Garnished with toasted sesame seeds and fragrant cilantro, this colorful salad is not only eye-catching but also bursting with bold, authentic flavors inspired by Thai cuisine. Perfect served chilled or at room temperature, it’s a crowd-pleasing recipe that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 12 ounces Shrimp, peeled and deveined
- 1 cup Sugar snap peas, trimmed
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Cilantro, roughly chopped
- 3 Green onions, thinly sliced
- 1 tablespoon Sesame seeds, toasted
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 teaspoons Vegetable oil
Instructions
Cook the rice noodles according to the package instructions. Rinse them under cold water, drain, and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, sesame oil, honey, minced garlic, and grated ginger to prepare the dressing. Set aside.
Bring a medium pot of water to a boil. Add the sugar snap peas and blanch for 2 minutes. Remove with a slotted spoon and transfer to an ice bath to cool. Drain and set aside.
In the same pot of boiling water, add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked rice noodles, blanched sugar snap peas, cooked shrimp, julienned carrot, sliced red bell pepper, chopped cilantro, and sliced green onions.
Pour the prepared dressing over the salad and toss until well combined.
Sprinkle toasted sesame seeds over the top for garnish.
Refrigerate the salad for 15 minutes to allow the flavors to meld, or serve immediately. Enjoy your Thai Noodle Salad with Shrimp and Sugar Snap Peas!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
