A refreshing and flavorful Thai-inspired noodle salad perfect for a light meal or side dish.
Cook the rice noodles in boiling water until tender, then drain and rinse under cold water.
Rinsing the noodles with cold water stops the cooking process and prevents them from sticking together.
Combine the cooked noodles, shrimp, bean sprouts, red bell pepper, cucumber, green onions, mint, and coriander in a large mixing bowl.
Toss the ingredients gently to avoid breaking the noodles.
Whisk together the fish sauce, rice vinegar, sugar, garlic, lime juice, and chili paste in a small bowl to make the dressing.
Taste the dressing and adjust the seasoning to your preference before mixing.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad in individual bowls, garnished with extra herbs if desired.
For a more vibrant presentation, garnish with a lime wedge or sprinkle of crushed peanuts.
