Cold Thai Chicken And Prawn Noodle Salad Recipe

Name: Cold Thai Chicken And Prawn Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 gr. Thai rice noodles; 500 g ground pork or 500 g chicken; 2 -3 small cucumbers; 1 bunch spring onion; 1 bunch fresh coriander; 1 small indian onion; 2 -3 red chilies (seeded); 1 cup small shrimp (chopped) or 1 cup you could use larger cooked prawns; 2 lemons, juice of; 2 tablespoons fish sauce; 1/2 teaspoon chicken stock powder; 250 g peanuts (crushed); 3 drops sesame oil

Servings: persons

450 gr. Thai rice noodles
500 g ground pork or 500 g chicken
2 -3 small cucumbers
1 bunch spring onion
1 bunch fresh coriander
1 small indian onion
2 -3 red chilies (seeded)
1 cup small shrimp (chopped) or 1 cup you could use larger cooked prawns
2 lemons, juice of
2 tablespoons fish sauce
1/2 teaspoon chicken stock powder
250 g peanuts (crushed)
3 drops sesame oil

1
Soak the glass noodles for about 5 minute or as per directions. Do not soak them too long as they will get soggy!
2
Cook the mince in a frying pan,with some spray or little oil,in the meantime cut the cucumbers,onion,spring onion,coriander and chillies in small pieces and put aside.
3
Strain the noodles and cut them a few times with kitchen scissors.
4
Add the mince,prawns,cucumber,onion,spring onion,coriander and chillies to the noodles and toss around in a large bowl,add a few drops of sesame oil.Next sprinkle 1/2 teaspoon of chicken stock powder,the lemon juice and about 2 table spoons of fish sauce over the noodles.Mix all the ingredients well and sprinkle with the crushed peanuts.Serve straight away or put in the fridge. It will keep for 2 days!

1862

kcal

Calories

134

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 450 gr. Thai rice noodles, 500 g ground pork or 500 g chicken, 2 -3 small cucumbers, 1 bunch spring onion, and more.

Yes, Cold Thai Chicken And Prawn Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Thai Chicken And Prawn Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions