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Vietnamese Noodle Salad

Vietnamese Noodle Salad

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Courtesy of Thai Kitchen and Renegade Kitchen



  • ¼ cup Mirin (Japanese rice wine)
  • 3 Tbsp. lime juice (one large lime)
  • ~30 grams palm sugar (or 1 Tbsp. cane sugar)
  • 1 Tbsp. Thai Kitchen Roasted Chili Paste
  • ~3 Tbsp. sliced mint leaves


Whisk everything together and set it aside while you work on the noodles. The palm sugar may take some time to dissolve. Don’t fret, it will melt soon enough.



  • 1 box of Thai Kitchen Stir-Fry Noodles


Bring a small saucepan of water to a boil, turn off the heat and put in as many servings of noodles as you’ll need. Let the noodles soak in the hot bath for 5-7 minutes, or until they’re tender and chewy. Immediately drain them from the hot water and set them aside while you grill the shrimp.



  • ½ pound shrimp, any way you like them
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste


1. Heat your grill to medium. Toss the shrimp in the oil, salt and pepper.

2. Place the shrimp on your grill and cook them for 2-3 minutes on the first side, until they’re just pink and have some grill marks.

3. Flip the shrimp over and continue to cook for 1-2 minutes, then remove them from the heat and get ready for dinner!

4. Toss the noodles with the sauce, add some bean sprouts, shredded carrots, or any other vegetables and then top each serving with some grilled shrimp. Dinner is served.

To read blogger reviews of this recipe and enter a gluten-free giveaway, visit Gluten-Free Cooking with: Thai Kitchen Noodles.

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