Thai Noodle Salad With Prawns Recipe

Name: Thai Noodle Salad With Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces rice vermicelli or 3 ounces rice noodles; 6 ounces snap peas, cut crossways in half, if large (mangetouts); 5 tablespoons lime juice; 4 tablespoons Thai fish sauce; 1 tablespoon white sugar; 1 inch piece fresh gingerroot, peeled and chopped finely; 1 fresh red chili pepper, deseeded and sliced thinly on the diagonal; 4 tablespoons chopped fresh coriander or 4 tablespoons mint; 4 pieces cucumbers, peeled deseeded and diced; 2 spring onions, sliced thinly on the diagona; 16 -20 large cooked prawns; 2 tablespoons chopped unsalted peanuts or 2 tablespoons cashews; 4 whole cooked prawns; lemon slice (to garnish)

Servings: persons

3 ounces rice vermicelli or 3 ounces rice noodles
6 ounces snap peas, cut crossways in half, if large (mangetouts)
5 tablespoons lime juice
4 tablespoons Thai fish sauce
1 tablespoon white sugar
1 inch piece fresh gingerroot, peeled and chopped finely
1 fresh red chili pepper, deseeded and sliced thinly on the diagonal
4 tablespoons chopped fresh coriander or 4 tablespoons mint
4 pieces cucumbers, peeled deseeded and diced
2 spring onions, sliced thinly on the diagona
16 -20 large cooked prawns
2 tablespoons chopped unsalted peanuts or 2 tablespoons cashews
4 whole cooked prawns
lemon slice (to garnish)

1
Put the rice noodles in a large bowl and pour in enough hot water to cover them. Leave them to stand for about 4 minutes until soft. Drain and rinse under cold running water, drain again and set aside.
2
Bring a saucepan of water to the boil. Add the mangetouts and return to boil. Simmer for 1 minute. Drain, rinse under cold running water until cold, then drain again and set aside.
3
In a large bowl, whisk together the lime juice, fish sauce, sugar, ginger, chili and coriander. Stir the cucumbers and spring onions into mixture. Add the drained noodles, the mangetouts and the prawns. Toss the salad gently together until the ingredients are coated with the sauce.
4
Divide the noodle salad among 4 large plates. Sprinkle with chopped coriander and peanuts [if using], then garnish each plate with a whole prawn and a lemon slice.
5
Serve immediately.

240

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 3 ounces rice vermicelli or 3 ounces rice noodles, 6 ounces snap peas, cut crossways in half, if large (mangetouts), 5 tablespoons lime juice, 4 tablespoons Thai fish sauce, and more.

Yes, Thai Noodle Salad With Prawns 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!

Thai Noodle Salad With Prawns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions