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Thai spring roll pasta salad filled with colorful vegetables, shrimp, and topped with peanuts in a bright salad bowl.
Alyssa

Thai Spring Roll Pasta Salad

A refreshing and tasty pasta salad inspired by Vietnamese fresh spring rolls, dressed with a delicious peanut sauce.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Asian
Calories: 313
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice noodles cooked according to package instructions
  • 1 cup purple cabbage shredded
  • 1 cup romaine lettuce shredded
  • 1 cup cucumber diced
  • 1 cup carrots shredded
  • ½ cup cilantro leaves chopped
  • ½ cup mint leaves chopped
  • 3 green onions thinly chopped
  • 1 cup cooked bean sprouts optional
  • 1 lb cooked shrimp chopped
  • ⅓ cup peanuts chopped
  • ¼ cup low sodium soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger
  • ⅓ cup creamy peanut butter
  • 1 tsp sriracha optional
  • 1 tbsp honey
  • Juice of 1 lime
  • 2 tbsp water to thin

Method
 

  1. In a large salad bowl, add rice noodles, cabbage and romaine lettuce. Top with cucumber, carrots, cilantro, mint, green onions, bean sprouts and shrimp. To make your dressing whisk together all ingredients until smooth. Drizzle the dressing over the salad, top with chopped peanuts and toss to combine.

Notes

Great for meal prep and make ahead!