20-Minute Dinners
Thai Rice Paper Noodle Salad
This refreshing Thai salad offers a clever deconstruction of the iconic summer spring rolls, completely bypassing the tedious wrapping process. Crunchy julienned carrots, cool cucumbers, and crisp lettuce greens toss together with unique homemade noodles cut from softened rice paper sheets. Tender boiled shrimp supply clean protein, making it a perfect light dinner. The star of the dish is a rich peanut dressing that coats every strand, delivering a delightful contrast of creamy sweetness and garden freshness.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 15 min
- Cooking
- 5 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 36 g
- Fiber
- 3 g
Step by step
Method
- 01
Bring a small pot of water to a boil, drop in the peeled shri…
Bring a small pot of water to a boil, drop in the peeled shrimp, and cook for 3 minutes until they curl and turn opaque pink, then drain in a colander.
- 02
Prepare the savory dressing
Prepare the savory dressing: in a medium bowl, combine the smooth peanut butter, soy sauce, fresh lemon juice, and 3-4 tablespoons of warm water, whisking until a creamy, fluid sauce forms.
- 03
Thoroughly wash and peel the fresh carrots and cucumbers
Thoroughly wash and peel the fresh carrots and cucumbers. Cut them into very thin, long julienne strips, preferably using a mandoline or a Korean-style grater.
- 04
Rinse the fresh lettuce leaves under cold water, dry them com…
Rinse the fresh lettuce leaves under cold water, dry them completely with paper towels, and tear them into bite-sized pieces with your hands.
- 05
Dip each sheet of rice paper into a wide bowl of warm water f…
Dip each sheet of rice paper into a wide bowl of warm water for 10-15 seconds until pliable, lay flat on a board, roll up tightly, and slice crosswise into 5-mm wide ribbons.
- 06
In a large salad bowl, gently toss the freshly cut rice paper…
In a large salad bowl, gently toss the freshly cut rice paper noodles together with the julienned cucumbers, carrots, and torn lettuce leaves.
- 07
Pour the smooth peanut dressing over the noodle and vegetable…
Pour the smooth peanut dressing over the noodle and vegetable base, toss gently to incorporate, and scatter the boiled shrimp across the top before serving.
Dishday
Useful advice
Cooking tip
When slicing the softened rice paper rolls into noodles, lightly coat your knife blade with vegetable oil to prevent the layers from sticking.
How to serve
Arrange the noodles and crisp vegetables as a base in wide salad bowls, topping them with the pink shrimp. Drizzle the peanut dressing over the top just before serving.
How to store
This salad is best enjoyed immediately upon dressing. Leftover rice paper noodles will absorb moisture over time and lose their pleasant chewy bite.
Note
You can effortlessly swap the shrimp out for thin strips of boiled or pan-seared chicken breast if you prefer poultry over seafood.
