Thai noodle salad recipe

Name: Thai noodle salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g (12.3oz) Cooked fine rice noodles; 8 Shallots, peeled and finely sliced; 2 Shallots, peeled and finely sliced into rings; 50 g (1.8oz) Beansprouts, rinsed and drained well; 12 Large tiger prawns, cooked and peeled; 0.5 Red pepper thinly sliced; 3 tbsp Fresh coriander; 2 tbsp Chopped mint; 0.5 Ginger, peeled and chopped; 1 Grated rind of lime; 0.5 Large red chilli, very thinly sliced; 1 tsp Oil for frying; 3 tbsp Sweet chilli sauce; 1 tbsp Fish sauce; 2 tbsp Sunflower oil; 2 Limes, juiced

Servings: persons

350 g (12.3oz) Cooked fine rice noodles
8 Shallots, peeled and finely sliced
2 Shallots, peeled and finely sliced into rings
50 g (1.8oz) Beansprouts, rinsed and drained well
12 Large tiger prawns, cooked and peeled
0.5 Red pepper thinly sliced
3 tbsp Fresh coriander
2 tbsp Chopped mint
0.5 Ginger, peeled and chopped
1 Grated rind of lime
0.5 Large red chilli, very thinly sliced
1 tsp Oil for frying
3 tbsp Sweet chilli sauce
1 tbsp Fish sauce
2 tbsp Sunflower oil
2 Limes, juiced

1
Heat enough sunflower oil to half fill a medium saucepan and fry in small batches the 8 finely sliced shallots until golden brown and crisp.
2
Drain well on kitchen towel and set to one side.
3
Meanwhile, toss together the cooked rice noodles, the shallot rings, red pepper, beansprouts, mint, coriander, ginger, red chilli and the grated lime rind.
4
Mix together all the ingredients to make the dressing.
5
Split the cooked tiger prawns in half just up to the tail and fan out like a butterfly.
6
Heat a frying pan with 1 tbsp of sunflower oil and toss in the prawns.
7
Fry for 1 - 2 minutes, tossing the pan at regular intervals.
8
Drain.
9
To serve, place a portion of the rice noodle salad on a plate or in a rice bowl, garnish with three prawns per portion and spoon over the dressing.
10
Top with a pile of the crispy shallots.
11
This dish can also be served with a dash of soy sauce.

432

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 350 g (12.3oz) Cooked fine rice noodles, 8 Shallots, peeled and finely sliced, 2 Shallots, peeled and finely sliced into rings, 50 g (1.8oz) Beansprouts, rinsed and drained well, and more.

Yes, Thai noodle salad recipe falls under the Pasta & Noodles 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!

Thai noodle salad recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions