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Cold Thai Noodle Salad tastes so clean, simple and authentic that with the first bite you’ll think you’re in a stylish Thai restaurant eating their freshest recipe. You’ll love the 2-Ingredient Asian Lime Dressing and how quickly this recipe comes together.
Serve with your favorite Asian meat for a perfect, complete and special dinner.
Lovely in summer for lunch or dinner, or year round.
This recipe is Gluten-free, Vegan and VAD. For those who include white rice in their Paleo diet (#teamwhiterice), this recipe is also Paleo.
Ingredients in Cold Thai Noodle Salad
- 2 packages Pad Thai Rice Noodles: these — If you haven’t purchased them before, I highly recommend! Just one ingredient, organic and absolutely authentically lovely, plus easy and fast to cook.
- mung bean sprouts
- fresh cilantro
- 1 recipe 2-Ingredient Asian Lime Dressing
- sea salt
How to make Cold Thai Noodle Salad with 2-Ingredient dressing
You will LOVE how fast this recipe comes together!
- Cook Thai noodles according to package instructions. They take just 5 minutes to boil. (Purposely cook them to slightly al dente; they will continue to soften a bit.) Rinse with a couple changes of cool water. Add ice, if you like, to speed up the cooling off process. Strain well in a colander.
- While noodles cook or drain, make easy 2-Ingredient Asian Lime Dressing. Set aside briefly.
- Add strained noodles to large mixing bowl. Top with Dressing poured over, sea salt sprinkled over, mung bean sprouts and fresh cilantro. Toss well.
- Serve! (This recipe can be made ahead of time and refrigerated, but the noodles absorb more of the dressing and get stickier, so I prefer to toss the noodles shortly before serving.)
What to serve with Cold Thai Noodle Salad
Think of any meat that marinates or cooks in a simple homemade Asian recipe. Here are a few favorites:
- Ginger-Lime Salmon
- Easy Paleo Beef Short Ribs
- Spicy Honey Lime Chicken Thighs
- Teriyaki Chicken Drumsticks
- Korean Pancakes with Scallions (Eggs are the main protein. Vegetarian option here.)
Any simple barbecued meat would also be lovely: steak, chicken or seafood.
Cold Thai Noodle Salad with 2-Ingredient Asian Lime Dressing (Gluten-free)
Equipment
- pot for cooking noodles
- colander or strainer
Ingredients
- 2 packages Pad Thai Rice Noodles 8 ounces each
- 1 recipe 2-Ingredient Asian Lime Dressing
- ½ teaspoon sea salt or Potassium Salt
- 1 9-ounce package mung bean sprouts
- ½ to ⅔ bunch fresh cilantro chopped roughly
Instructions
- Cook Thai noodles according to package instructions. They take just 5 minutes to boil. (Purposely cook them to slightly al dente; they will continue to soften a bit.) Rinse with a couple changes of cool water. Add ice, if you like, to speed up the cooling off process. Strain well in a colander.
- While noodles cook or drain, make easy 2-Ingredient Asian Lime Dressing. Set aside briefly.
- Add strained noodles to large mixing bowl. Top with Dressing poured over, sea salt sprinkled over, mung bean sprouts and fresh cilantro. Toss well.
- Serve! (This recipe can be made ahead of time and refrigerated, but the noodles absorb more of the dressing and get stickier, so I prefer to toss the noodles shortly before serving.)
Notes
Nutrition
You can Pin Cold Thai Noodle Salad here:
Veronika says
These noodles were so good! The dressing was so easy and so good in these noodles. We served them with crispy tofu but I imagine roasted salmon would also be delicious!
Megan says
Awesome to hear, Veronika! Thanks so much for sharing. Love your protein examples and that the tofu turned out so yummy with the noodles. Sounds so good!
Angie says
This salad was so easy to make! It was very tasty too, my entire family loved it. I can’t wait to make it again!!
Megan says
Yay, Angie, great to hear! Thanks so much for sharing! <3