Vietnamese Cold Rice Noodle Salad with Garlicky Shrimp Skewers

This cold Vietnamese-inspired rice noodle salad is light, bright, and perfect for warm evenings. Crisp cucumber and tender yellow squash pair with crunchy peanuts, spicy chiles, and plenty of fresh basil and mint. Use whatever vegetables you have on hand, and serve the salad as a refreshing side or turn it into a main course with grilled shrimp or chicken.

Ingredients and swaps

For this Asian rice noodle salad, choose Pad Thai–style rice noodles, which have a fettuccine shape and hold up well in the dressing. The recipe uses cucumber and yellow squash, but you can easily swap in thinly sliced red bell pepper, sugar snap peas, snow peas, zucchini, or shredded carrots. Fresh basil and mint add bright herbaceous notes; if you don’t have both, use just basil, just mint, or substitute cilantro.

How to make Vietnamese rice noodle salad

1. Cook the rice noodles in boiling water according to the package directions. Drain and rinse under cold water.
2. While the noodles cook, whisk together the dressing. The dressing can be made ahead and refrigerated for up to 5 days.
3. Place the cooled noodles in a large bowl and add the vegetables, herbs, chiles, and chopped peanuts or cashews. Pour the dressing over the salad and toss to combine.
4. Serve as a side, or top with grilled shrimp or shredded chicken for a satisfying main course.

Easy lime dressing

The dressing combines lime juice, rice vinegar, grated garlic and ginger, honey, toasted sesame oil, and a neutral vegetable oil for balance. A splash of fish sauce adds savory depth — adjust the amount to taste since brands vary in strength. The dressing is bright, slightly sweet, and full of umami.

Rice noodle salad with shrimp

Make this salad a satisfying dinner by topping it with garlicky grilled shrimp kebabs or shredded chicken. The warm, smoky shrimp contrast beautifully with the crisp, herb-forward salad. For the shrimp, marinate peeled jumbo shrimp with grated garlic and olive oil, thread onto skewers, and grill until just cooked. Finish with a squeeze of fresh lime.

Rice noodle salad tips

• Pad Thai–style rice noodles hold up best in this salad, but you can use rice vermicelli if you prefer.
• Swap vegetables based on season and preference: sliced bell pepper, sugar snap peas, snow peas, zucchini, or shredded carrots all work well.
• If you don’t have both basil and mint, use one or substitute cilantro. Chives can replace scallions.
• Adjust fish sauce from 1 to 2 tablespoons to suit your taste; start with less and add more as needed.
• If you like heat, add an extra chile or drizzle with sriracha or your favorite chile sauce before serving.
• To make the salad a main dish, top with grilled shrimp or shredded chicken. If using wooden skewers for shrimp, soak them for at least 1 hour before grilling.

FAQs

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Other pasta salads to try

• Cold Thai Peanut Noodle Salad
• Healthy Italian Tuna Pasta Salad

Other meals you might like

• Spicy Peanut Pork Noodles
• Vietnamese-Inspired Rice Crepes
• Healthy Taco Salad
• Coconut Shrimp and Kale
• Spicy Salmon Sushi Burrito Wraps
• Thai Vegetable Massaman Curry

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Vietnamese Rice Noodle Salad

This cold rice noodle salad combines crunchy cucumbers and yellow squash with fresh herbs, chiles, and peanuts for a light, refreshing dish. Serve alone or top with grilled shrimp or chicken for a complete meal.

Servings: 4 – 6 people

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Ingredients

Dressing:

• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1 large garlic clove, grated
• 1 teaspoon grated ginger
• 2 tablespoons honey
• 2 tablespoons toasted sesame oil
• 1 tablespoon neutral vegetable oil
• 1–2 tablespoons fish sauce, to taste
• Salt and freshly ground black pepper

Salad:

• 12 ounces rice noodles (Pad Thai style)
• 1/2 medium English cucumber, halved and thinly sliced (or 2 Persian cucumbers)
• 1 medium yellow squash or zucchini, halved and thinly sliced
• 1/2 cup lightly packed fresh mint, coarsely chopped
• 1/2 cup lightly packed basil or cilantro, coarsely chopped
• 1–2 red chiles (jalapeño or serrano), thinly sliced, to taste
• 2 large scallions, thinly sliced, plus more for serving
• 1/2 cup roasted salted peanuts or cashews, coarsely chopped, plus more for serving
• Grilled shrimp or chicken (optional)
• Sriracha or chile sauce, for serving (optional)

Instructions

Make the dressing

1. In a bowl or jar combine lime juice, rice vinegar, garlic, and ginger. Let sit 5–10 minutes if possible to allow flavors to meld. Add honey, sesame oil, vegetable oil, and 1–2 tablespoons fish sauce to taste. Season with salt and pepper and whisk or shake to combine. Do ahead: dressing refrigerates up to 5 days.

Make the salad

1. Cook the rice noodles according to package directions. Drain and rinse under cold water.
2. Place noodles in a large bowl and add cucumber, squash, mint, basil, chiles, scallions, and peanuts. Pour dressing over the salad and toss to coat. Taste and adjust seasoning. Garnish with extra peanuts and scallions. Optionally top with grilled shrimp or chicken and serve with sriracha or chile sauce.

Notes

Do ahead: The dressing can be refrigerated up to 5 days—bring to room temperature before using. This salad is best soon after assembling for the crispiest vegetables, though leftovers are enjoyable the next day.

Tips:

• Pad Thai–style rice noodles hold up well; rice vermicelli is an alternative.
• Swap vegetables to suit what you have available.
• Adjust fish sauce and chiles to your taste.
• If grilling shrimp on wooden skewers, soak the skewers for at least 1 hour before grilling.