Cold Thai Noodle Salad Recipe

Cold Thai Noodle Salad Recipe

How To Make Cold Thai Noodle Salad

A refreshing summer meal, this cold Thai noodle salad made of rice pasta is filled with crunchy and healthy vegetables giving a tasty and filling dish!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 14ozdried rice noodles
  • 1red bell pepper,sliced
  • 1yellow bell pepper,sliced
  • 1red onion,sliced
  • 1carrot,julienned
  • ½cucumber,peeled and sliced into crescents with seeds scooped out
  • 4ozbamboo shoots,julienned
  • ¼cupcilantro,chopped
  • white and black sesame seeds,for garnish

For Dressing:

  • 1tbspsesame oil
  • 1tbspginger,minced
  • 3garlic cloves,minced
  • cupvegetable oil
  • cuprice vinegar
  • ¼cupsoy sauce
  • 1tbspwhite sugar
  • 1lime,juiced
  • 1tspkosher salt


  1. Cook the rice noodles according to the directions on the package and drain.

  2. Let cool for a few minutes then add the rest of the salad ingredients to the bowl.

  3. In a small bowl, whisk dressing ingredients.

  4. Add the dressing to the bowl of pasta and vegetables and toss.

  5. Garnish with white and black sesame seeds.


  • Calories: 321.99kcal
  • Fat: 11.58g
  • Saturated Fat: 0.97g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 7.50g
  • Polyunsaturated Fat: 2.46g
  • Carbohydrates: 49.12g
  • Fiber: 2.55g
  • Sugar: 4.21g
  • Protein: 4.87g
  • Sodium: 536.81mg
  • Calcium: 31.99mg
  • Potassium: 299.64mg
  • Iron: 0.90mg
  • Vitamin A: 92.28µg
  • Vitamin C: 67.32mg
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