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Thai Noodle Salad

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 8

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

  • 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.
  • 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.
  • In a small bowl, whisk together the peanut butter, tahini, rice wine vinegar, and sweet chili sauce until smooth.
  • Add soy sauce, sesame oil, brown sugar, garlic powder, salt, and black pepper. Stir until fully combined and creamy.
  • About 10 minutes before serving, pour the dressing over the noodle mixture and toss until evenly coated.
  • Garnish with remaining cilantro, green onions, chopped peanuts, and black sesame seeds before serving.

Notes

  • 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.