What are the best noodles to use for a Thai noodle salad?

We prefer to use wider pad-Thai-style noodles for this recipe, but any noodles will work. Soba buckwheat noodles, brown rice noodles, linguine, and spaghetti noodles are all common substitutes. Just make sure whatever you're using is gluten-free!

How should I store this recipe?

Store leftovers in an airtight container in the fridge for up to three days. Give the salad a good toss before serving to redistribute the ingredients!

What can I serve with a rice noodle salad?

This salad is plenty filling enough to enjoy on its own. Or, serve it as a side or appetizer with main dishes like BBQ Asian pork lettuce wraps , chile ginger marinated shrimp , or coconut milk chicken !

Gluten-Free Thai Noodle Salad

Name: Thai Noodle Salad Recipe (Gluten-Free)
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 8 ounces rice noodles; 2 to 3 teaspoons sesame oil, divided; Kosher salt and black pepper, to taste; 2 Tablespoons lime juice; 2 Tablespoons tamari (gluten free soy sauce); 2 Tablespoons rice vinegar; 1 to 2 Tablespoons Asian sweet chili sauce or spicy chili sauce (sriracha), to taste; 1 teaspoon honey or sugar; 1/2 teaspoon minced garlic; 4 cups chopped cabbage or Asian salad mix (veggies only); 1/3 cup chopped green onion; 1 small red bell pepper, chopped (see notes); 1/4 cup chopped fresh cilantro; 3 Tablespoons chopped roasted nuts, optional; Optional Garnishes – lime slices and Thai basil

Description

This gluten-free Thai noodle salad features rice noodles, crisp veggies, and a sweet chili dressing for a hearty salad that’s even better than takeout!

Ingredients

Units Scale

8 ounces rice noodles
2 to 3 teaspoons sesame oil, divided
Kosher salt and black pepper, to taste
2 Tablespoons lime juice
2 Tablespoons tamari (gluten free soy sauce)
2 Tablespoons rice vinegar
1 to 2 Tablespoons Asian sweet chili sauce or spicy chili sauce (sriracha), to taste
1 teaspoon honey or sugar
1/2 teaspoon minced garlic
4 cups chopped cabbage or Asian salad mix (veggies only)
1/3 cup chopped green onion
1 small red bell pepper, chopped (see notes)
1/4 cup chopped fresh cilantro
3 Tablespoons chopped roasted nuts, optional
Optional Garnishes - lime slices and Thai basil

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Instructions

Cook the rice noodles according to the instructions (about 8 minutes) then rinse in cold water.
After the rice noodles are cooked, place them in a large bowl and add 2 teaspoons sesame oil, salt and pepper. Gently mix together and place aside.
In a small bowl, combine the lime juice, tamari sauce, rice vinegar, chili sauce, honey, minced garlic, and an additional teaspoon of sesame oil.
After the noodles are cooled, stir in the cabbage, chopped green onion, bell pepper, cilantro, and optional nuts. Drizzle half the dressing over the rice and vegetable mixture. Toss everything together until thoroughly coated.
Add the remaining dressing and toss again. Season to taste.
Finish by garnishing with optional lime slices and Thai basil.
Store leftovers in the fridge for up to 3 days.

Notes

Prep Tip – For the best flavor, let the noodle salad sit for at least an hour before serving. For a spicier lower sugar dressing use Sriracha or Huy Fong Chili Garlic Sauce.

Serving Tips – To make this recipe a full meal, include cooked protein like steak strips, chicken, shrimp, or tofu in the salad. For an extra spicy salad, mix in 1 finely minced Thai chili pepper (bird’s eye chili).

Storage and Meal Prep Tip – Rice noodles tend to dry out the longer they are stored. Toss the salad with a little oil or dressing before serving.

Prep Time: 15 minutes
Category: Side Dish
Method: no bake
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 207
Sugar: 3 g
Sodium: 571.5 mg
Fat: 2.2 g
Saturated Fat: 0.3 g
Carbohydrates: 41.5 g
Fiber: 1.7 g
Protein: 4.2 g
Cholesterol: 0 mg