This Thai noodle salad is fresh, colorful, and packed with bold flavor. Tender angel hair pasta is tossed with crunchy vegetables, juicy shrimp, fresh herbs, and a creamy peanut dressing that’s sweet, savory, and slightly tangy. Finished with peanuts and black sesame seeds, it’s a vibrant dish that works beautifully as a main course or a standout side for warm-weather meals.

Why You Will Love This Recipe

You’ll love this Thai noodle salad because it’s refreshing yet filling, rich yet balanced. The creamy peanut dressing clings to every strand of pasta without feeling heavy, while the vegetables add crunch and brightness. It’s quick to prepare, easy to customize, and perfect for meal prep, potlucks, or weeknight dinners. Best of all, it tastes even better after sitting for a bit, making it ideal for make-ahead meals.

Thai Noodle Salad

Thai-inspired noodle salads are popular for a reason. They balance creamy, crunchy, sweet, salty, and tangy flavors all in one bowl.

This version uses angel hair pasta, which mimics thin rice noodles while staying accessible for home cooks in the US.

Breaking the pasta before cooking helps it blend seamlessly with the vegetables, making every bite cohesive.

Napa cabbage forms the crisp base of the salad. It’s light, slightly sweet, and holds up well to the dressing without wilting too quickly.

Carrots add natural sweetness and color, while the trio of bell peppers brings crunch and a mild freshness.

Fresh cilantro and green onions add that unmistakable Thai-inspired aroma that makes the salad taste vibrant and alive.

Shrimp adds protein and turns this into a complete meal. Using thawed cooked shrimp keeps the recipe quick and approachable.

The dressing is the heart of the dish. Peanut butter gives it richness, while tahini adds depth and a subtle bitterness that keeps it balanced.

Rice wine vinegar provides acidity to cut through the creaminess, and sweet chili sauce brings gentle heat and sweetness.

Soy sauce delivers umami, while sesame oil adds a nutty finish that ties everything together.

A touch of brown sugar smooths out the sharp edges and rounds out the flavors.

Garlic powder keeps the dressing flavorful without overpowering the fresh vegetables.

The salad is best tossed shortly before serving so the noodles absorb flavor while staying springy.

Toppings matter here. Peanuts add crunch, and black sesame seeds give a subtle toastiness and visual contrast.

This is the kind of dish that feels just as right for a casual lunch as it does for a summer dinner party.

Servings & Time

• Servings: 6 to 8

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: About 30 minutes

Ingredients

Salad

• 12 ounces angel hair pasta, broken into shorter pieces

• 3 cups shredded napa cabbage

• 4 large carrots, shredded

• 1 small green bell pepper, chopped

• 1 small red bell pepper, chopped

• 1 small yellow bell pepper, chopped

• 8 ounces cooked shrimp, thawed and drained

• 1 bunch green onions, sliced

• 1 bunch fresh cilantro, chopped

Dressing

• 1/4 cup creamy peanut butter

• 2 tablespoons tahini

• 1/4 cup rice wine vinegar

• 1/4 cup sweet chili sauce

• 5 tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon brown sugar

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

Toppings

• 1/2 cup chopped peanuts

• 2 tablespoons toasted black sesame seeds

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the broken angel hair pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse briefly with cool water.

2. In a large serving bowl, combine the cooked pasta, napa cabbage, carrots, bell peppers, shrimp, half of the cilantro, and half of the green onions. Toss gently to mix.

3. In a small bowl, whisk together the peanut butter, tahini, rice wine vinegar, and sweet chili sauce until smooth.

4. Add soy sauce, sesame oil, brown sugar, garlic powder, salt, and black pepper. Stir until fully combined and creamy.

5. About 10 minutes before serving, pour the dressing over the noodle mixture and toss until evenly coated.

6. Garnish with remaining cilantro, green onions, chopped peanuts, and black sesame seeds before serving.

Tips

• Protein Swap: Use grilled chicken, tofu, or edamame instead of shrimp.

• Make Ahead: Prep all components separately and toss with dressing just before serving.

• Heat Level: Add sriracha or chili crisp for extra spice.

• Noodle Option: Rice noodles work well if preferred.

• Storage: Store leftovers refrigerated for up to 2 days.