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Chilled Thai Noodle and Shrimp Salad With Peanut Dressing

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“This Thai-style noodle salad is chockfull of fresh summer flavors. It requires a good amount of prep work but the resulting taste is well-worth the effort. Ww 6 points”

Ingredients Nutrition


  1. Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
  2. To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
  3. Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
  4. Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator.
  5. Yields about 1 1/3 cups per serving.
  6. Notes.
  7. To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.

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