This Gluten-Free Thai Noodle Salad is made with sesame oil, rice noodles, crisp vegetables, and fresh herbs tossed with a zesty chili garlic dressing. A delicious twist on traditional Thai cuisine, it’s guaranteed to be a crowd-pleaser at potlucks, picnics, BBQs, and dinner gatherings!
The Best Thai Noodle Salad
Take this rice noodle salad is bursting with a variety of bright veggies and is given a boost of savory, nutty, spicy flavor thanks to the chili dressing. Then, we add rice noodles for extra bulk to keep you full.
One bite and your tastebuds will sing! Trust us. You’re going to want to make a big batch to enjoy for a few days if you can get it to last that long!
Personal Nutrition Note: After MANY MANY years of eating gluten-free, our go-to pasta is made with rice or chickpea. And it’s a good thing because cooked and cooled rice noodles and lentil noodles are a great form of resistant starch. A perk for your digestion!
Ingredients You’ll Need
Most of these ingredients are naturally gluten-free, but be sure to check the labels on the condiments, just in case!
- Rice Noodles – Make sure to look for gluten-free rice noodles! Some varieties contain wheat flour.
- Sesame Oil – We use this to flavor the noodles and prevent them from clumping. Then, we stir it into the dressing for extra nutty flavor.
Ingredient-Tip: For a more robust flavor, use toasted sesame oil.
- Asian Sweet Chili Sauce – Find this in the Asian section of your local grocery store. Or, substitute spicy chili sauce or sriracha if preferred.
- Chopped Cabbage – To save time we look for bags of pre-chopped cabbage. But, you can chop it yourself. Or, use a bag of Asian salad mix, and discard the included toppings and dressing.
- Lime Juice – Freshly squeezed is best! This adds a vibrant, tangy flavor and helps cut through some of the heaviness of the dressing.
- Tamari – This is a gluten-free soy sauce alternative that adds a salty, umami flavor to the dressing.
- Rice Vinegar – Adds a slightly sweet taste with a hint of tang. Find it in the vinegar section of your local grocery store.
- Honey – For a touch of added sweetness. Granulated sugar or maple syrup will also work.
- Minced Garlic – For the best flavor, buy whole cloves, and grate them yourself.
- Green Onion (Scallions) – Use both the white and the green parts.
- Red Bell Pepper – Slice it thinly. Feel free to substitute any other color of pepper you like best.
- Fresh Cilantro – This adds a vibrant, refreshing taste! If you don’t like cilantro, parsley will also work.
- Optional Garnishes – We love to add a sprinkle of chopped roasted nuts (like peanuts) and Thai basil for even more texture and flavor!
Flavor-Tip: Prefer an extra spicy salad? Mix in one finely minced Thai chili pepper!
How to Make Gluten-Free Thai Noodle Salad
- Prepare the noodles. Cook the rice noodles according to the package instructions. Then, rinse them in cold water.
- Toss. Transfer the noodles to a large bowl, and add sesame oil, salt, and pepper. Gently mix to combine. This helps prevent them from clumping together!
- Prepare the dressing. Add the lime juice, rice vinegar, tamari sauce, honey, chili sauce, minced garlic, and a teaspoon of sesame oil to a small bowl. Whisk until smooth.
- Combine the salad. Add the cabbage, chopped green onion, cilantro, bell pepper, and nuts to the bowl of noodles, tossing to combine. Drizzle the dressing on top, and toss again.
- Add the remaining ingredients. Top the salad with any remaining ingredients, and season to taste. Garnish with a slice of lime and Thai basil if desired. Enjoy!
Prep-Tip: For the best flavor, let the salad sit for at least an hour before serving. This allows all the flavors to sink in!
Flavor Variations
Feel free to mix and match different ingredients to make this Thai noodle salad your own! Some great ways to switch it up include:
- Swapping the Noodles: Replace the rice noodles with cooked white rice, zucchini noodles, quinoa, or your favorite gluten-free pasta!
- Adding Extra Veggies: Include any veggies you have on hand! Shredded carrots, lettuce, mushrooms, edamame, or water chestnuts all make great additions.
- Using a Different Dressing: Use any pre-made or storebought dressing you like best such as peanut butter dressing or cashew dressing.
- Including Protein: Transform this rice noodle salad into a complete meal by adding steak, shrimp, chicken, or tempeh.
More of Our Favorite
Gluten-Free Salad Recipes
Common Questions
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!
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!
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!
Thai Noodle Salad Recipe (Gluten-Free)
- Total Time: 15 minutes
- Yield: 4 to 5 people 1x
- Diet: Gluten Free
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
- 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
- ½ teaspoon minced garlic
- 4 cups chopped cabbage or Asian salad mix (veggies only)
- ⅓ cup chopped green onion
- 1 small red bell pepper, chopped (see notes)
- ¼ cup chopped fresh cilantro
- 3 Tablespoons chopped roasted nuts, optional
- Optional Garnishes – lime slices and Thai basil
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:
- 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
Such a perfect way to cool off this summer!
I love Thai flavors and this is such a great salad to get them in! And in such a light and fresh way!
Agreed!
Thai Salad Salad Thai dish you do very attractive. A vegetarian dish is quite attractive.
Oh my gosh, I’m so making this soon! I had something similar for lunch, and could honestly eat it everyday without tiring of it!
I fully appreciate this recipe! 🙂
and I appreciate you!
Sounds really good. Love spicy rice, thanks for posting.
Simon
Hi, Lindsey. I just discovered your website through Maggie at the Omnivore’s Cookbook. I’ve been browsing and will make this recipe first. I never thought of cold rice noodles before. My question is regarding resistant starch with which I am not very familiar. You mentioned that if you cook your rice or rice pasta in 1 tsp of coconut oil first the RS will increase. What exactly do you mean by cooking and for how long? Can I use any other oil such as olive? One more general question: I believe that I ate gluten contaminated food last night and am incredibly sick today. Do you have a tip for what to do when this happens? Is there anything I can ingest to help my gut get over this? Thanks for the great site!
Hi david! sorry about the gluten. I would try to eat lots of probiotic rich foods and limit grains for a few days. Load up on Vitamin C foods too. But keep things simple. Soups might be best.
As for the resistant starch, coconut oil is best due to it’s omega fatty acid chain. Just add in when you are cooking the rice. Or after once it’s cooked. either should work! Hope that helps.
OooOooOoo I just sent a few samples of some rice noodles! I think I am going to try this with them!! You made it look delicious!…plus I had no idea that having them cold actually makes it a resistant starch…another reason to love rice noodles (as if I need one!)
Gluten-free or not, I’m loving the noodles! I love that it’s spicy! 🙂 The color is very inviting! It looks really delicious! Appetizing! 🙂
i am totally going to have to make this for lunch soon! Just gotta get the ingredients! yum 🙂
BRING IT ON! This is sensational Lindsay! Check out those noodles – love the spice, love the colour, love the photos, love everything about this and sharing, especially to the gluten free community!
you bring your noodle dish and i’ll bring mine and we’ll have a noodle party!
This looks SO GOOD!!! I love a good ole fashioned tuna macaroni salad – haven’t made it in years, but there is something so good about cold pasta salads. this looks phenomenal!
oh i’ll come make it for you! p.s. how are you feeling?
Awesome info and awesome recipes! We love cold noodles and these look sooo good!
Ooo this looks yummy as a summer meal outside on the patio 🙂 I like cold noodles, too!
I’m glad you went over resistant starch again because I missed it previously and had no idea what it is or was, until now. Enlightening, thanks!
I also have great memories of noodles, memories of which I am sure you would not be proud of..Instant noodles! When I was a student I think, at some point, I spent days, just having those. These days, when I wake up I look at myself in the mirror and I thank whoever is up there because I am still alive 🙂
What a great dish for a delight summer dinner! We don’t add too much carbs to our dinner, and always prefer some protein and veggies. This is a perfect combination of everything we love! Not so heavy, just the right amount of everything we love, healthy and super delicious!
we dont’ either, but we do use more carbs for after a long run/ride or workout. So these are awesome for lunch or post workout meal. Ya know? Love the cold noodles. haha. we’re weird.
This would be a totally different type of dish than I would normally make. This looks amazing.
Love it!!
think they’d go for it?
This combines almost all of my favorite flavors, and I know it’s something my boyfriend would love too. That’s a win/win!
oh yay! let me know if you try it Dani!
I want to SNATCH THAT BEEF off the top and bolt away! 😉
you so should, it’s fab!
Omg this looks amazing!!! Anything with noodles in it and I’m automatically in!
Yummy. I love rice noodles and spicy foods.
This looks absolutely incredible. You are just amazing!
Well I for one appreciate the veggie heavy option.
These pictures came out fantastic!!
Seriously, when are you just going to come and cook for me all the time!?!!
you are my food and stomach twin, so get thee here! haha
I am all over this! I love cold pad Thai salads in the summer and it has been on my list to make for a couple weeks now. I usually make a big batch to enjoy over a couple days and just haven’t found the time. Seriously why are there so many good eats and so little time?! Not to mention my long list of ideas to make for blog eats…. I was hoping to tackle it this year. Haha!
i love me some rice noodles. i haven’t made cold noodles in a while, but with this heat nothing sounds better.
i know, right? COLD and REFRESHING
Usually I prefer warm noodles/etc (probably because I’m constantly cold) but this recipe makes me want to give cold noodles a try! Especially because it has cabbage and grilled beef, which are two foods I’m really loving lately.
mine too! the best hearty combo but still feels light!
I’ve been craving Asian food for dayssssss. You just sent me over the edge. I’m with you on the nostalgia of cold noodles. It’s up there with cold pizza.
I’m not a pasta or noodle person, but I think you’ve convinced me to eat them!
works just as good with cold rice, potatoes or beans (white). The RS that is. xxoo
Cold noodles just scream SUMMER–this recipe looks so good woman!
trade you for some toast? AVO ME!
This looks fabulous!!! I’m drooling!
need a napkin? Just kidding. xxoo
Delicious dish + science stuff…it makes the bio nerd in me love everything about this post!
yay for nerds! let’s talk nerdy to each other. 😉
I am not pasta fan but everything you make looks so good!!!! You are patient to wait that long to eat it! 🙂
haha i know, i wait a lot for food anyway with a hungry husband.
This would be perfect…with chicken 😉
totally or even tempeh!
You had me at spice!
Need this so bad- ove cold noodles and 2 days? Winning!
noodle boy is a good title for you! jk
Dang lady – I never fail to learn something new when I come visit (your blog)! I don’t like most pasta, but, I do like rice “ramen” noodles – I had no clue eating them cold and throwing in some coconut oil, could be so good for me! I really need to try doing this, soon!
i can’t find rice ramen noodles, i will have to look for sure!
My favorite cold pasta dish is my mom’s penne with vodka cream sauce. It’s not meant to be eaten cold, but it gets better the longer it sits and it’s perfect eaten with my fingers out of the leftover container 😉
oh my gosh, that sounds divine! can your mom come cook for me? LOL!
My ideal meal, could eat this everyday and be very very happy 🙂
with shrimp on top!
You know me well 😉
Maybe that would explain why I love cold leftovers — I’m addicted to resistant starches 😉 In all seriousness, though, I prefer my rice, pasta, and potatoes to be cold, and I usually like them better the next day after they’ve had a chance to sit in the fridge for a while. I’m not sure that would explain my cold leftover pizza for breakfast habit, though…
oh yes, we are so alike! cold everything! haha well not coffee. i don’t like iced coffee. gasp!
I like cold noodles with veggies. This looks like a fantastic recipe!
That looks so good. Where does one find rice noodles?
i buy mine at whole foods or any asian section at the grocer! i have several brands if you need suggestions! xxoo
I love cold noodles and don’t eat them nearly enough! This looks delicious.
This looks delicious Lindsay!
I don’t like pasta salad, so what we are going to do is call this leftovers or just cold noodles and go from there, k? Rice noodles are my noodles of choice, and you know I love anything Asian and spicy. I must make this!
Cold noodle salads are some of our favorite dinners on summer evenings. They’re healthy, filling, and full of flavor without weighing us down! I love that I can make them ahead, too. This version looks great! Yummed. 🙂
That looks so good and I never thought about eating Rice Noodles cold! I definitely need to get on that…..I still have a package in my pantry!
I was going to invite myself over so you can make this for me but I’ve been saying that a lot. So, I’m simply going to tell you how delicious the recipe looks and I’m pinning for menu planning 🙂