Thai noodle salad recipe 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.

No additional tips available.

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

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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.

Thai noodle salad recipe

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