zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Thai Hot Prawn and Noodle Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Thai Hot Prawn and Noodle Salad

    Celebrate Thai New Year on 13 April with this colourful, low-fat, quick noodle dish, which is full of fresh flavours. This salad is very versatile: try it with salmon, or strips of chicken, duck or beef. Or make a cold version with ready-cooked prawns and cooked and cooled noodles

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes to 10 minutes
    • Total time: 10 minutes to 15 minutes 15 minutes

    Serves: 4

    Ingredients

    • 250g pack Blue Dragon Medium Rice Noodles
    • 200g pack frozen Anchor Seafoods Frozen Raw Peeled King Prawns, thawed
    • 250g beansprouts
    • ½ cucumber, cut into long thin strips
    • 2 salad onions, thinly sliced
    • 1 pack fresh coriander, chopped For the dressing:
    • For the dressing:
    • Juice of 2 limes, plus lime wedges to garnish
    • 1 red chilli, deseeded and thinly sliced
    • 2 tbsp Bart Spices Thai Fish Sauce
    • 2 tsp caster sugar

    Method

    1. Cook the noodles according to the instructions on the pack for stir-frying.
    2. For the dressing, mix the lime juice, chilli, fish sauce and sugar in a small bowl.
    3. Heat a wok or large frying pan over a high heat. Pat dry the prawns with kitchen paper, then stir-fry until just turning pink. Reduce the heat slightly, pour the dressing over, add the beansprouts and cook for a further minute, or until the liquid has reduced slightly. Add the noodles and toss to coat in the dressing.
    4. Remove from the heat and mix in the remaining ingredients, reserving a little coriander. Serve garnished with the reserved coriander and lime wedges.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Use a vegetable peeler to cut the cucumber into long, thin, even strips.

    Comments

    Average user rating

    4 stars