Thai-Style Shrimp and Noodle Salad

SmartPoints® value per serving
Total Time
23 min
13 min
10 min
We created this flavorful salad with a package of rice stick noodles, and a few other ingredients usually found in the refrigerator and freezer.


Packaged rice noodles

¼ pound(s)

Uncooked shrimp

8 oz, frozen cooked salad variety, thawed

Snow peas

1 cup(s), fresh, cut in half diagonally

Sweet red pepper(s)

1 medium, seeded and thinly sliced

Uncooked scallion(s)

3 medium, thinly sliced


¼ cup(s), fresh, chopped

Lite honey mustard dressing

½ cup(s), (or lite honey-dijon)

Low sodium soy sauce

2 Tbsp

Ginger root

1 Tbsp, fresh, peeled and minced

Garlic clove(s)

2 medium clove(s), minced

Dark sesame oil

2 tsp

Cayenne pepper

¼ tsp

Unsalted dry roasted peanuts

¼ cup(s), or salted, chopped


  1. Place the noodles in a large bowl and add enough hot water to cover; let stand until soft, about 10 minutes; drain. Rinse under cold running water, about 1 minute; drain again. Place the noodles in a large bowl.
  2. Add the shrimp, snow peas, bell pepper, scallions, and cilantro to the noodles.
  3. Combine the dressing, soy sauce, ginger, garlic, oil, and cayenne in a small bowl; stir into the noodle and shrimp mixture. Sprinkle with the peanuts and serve at once. Yields 1 cup per serving.


Rice stick noodles are found in the ethnic section of most supermarkets. Since they involve no cooking, they couldn’t be easier to prepare. Capellini (angel-hair pasta) is a good substitute—cook according to package directions.To store leftover fresh ginger, peel and slice the root, then place in a jar with enough dry sherry or Madeira wine to cover. It will keep in the refrigerator for up to three months. The ginger and its liquid can be used in stir-fry dishes, salad dressings, and sauces.