Photo of Chilled Thai noodle and shrimp salad with peanut dressing by WW

Chilled Thai noodle and shrimp salad with peanut dressing

PersonalPoints™ per serving
Total Time
30 min
30 min
0 min
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. We recommend using fresh lemongrass if you can find it in your area. Look for it at specialty grocery stores or Asian markets. Consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage to save yourself a little time. To the quickly thaw the frozen shrimp, place them in a colander and run them under cool water. Or, plan ahead and place them in the refrigerator to thaw slowly over night.


Packaged rice noodles

8 oz, wide width

Fresh lime juice

2 Tbsp


2 Tbsp

Fish sauce

1½ Tbsp

Low sodium soy sauce

1 Tbsp

Canned unsweetened light coconut milk

3 Tbsp

Sesame oil

¼ tsp

Smooth reduced fat peanut butter

2 Tbsp, crunchy-variety

Unpacked light brown sugar

1 Tbsp

Garlic clove(s)

2 medium clove(s), minced (about 1 1/2 Tbsp)

Jalapeño pepper(s)

2 Tbsp, or serrano chile, minced (do not touch seeds with bare hands)


1 Tbsp, minced

Uncooked shallot(s)

2 small, peeled and thinly sliced


3 Tbsp, leaves, fresh, picked off the stem and washed

Mint leaves

3 Tbsp, fresh, picked off the stem and washed


2 Tbsp, leaves, fresh, washed and torn

Cooked green cabbage

¼ cup(s), shredded, shredded

Uncooked red cabbage

¼ cup(s), shredded

Shredded carrot(s)

¼ cup(s)

Uncooked shrimp

8 oz, frozen, peeled, precooked, thawed and cut in half lengthwise

Uncooked scallion(s)

2 medium, thinly sliced on a diagonal


  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. Yields about 1 1/3 cups per serving.