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Prawn, mango & noodle salad
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Serve as a simple salad for lunch or with chicken or steamed fish as a side dish. Replace the prawns with chicken strips or, for a non-meat option, add shredded sugar snaps instead
Serves: 2 as a main course, 4 as a side
125g Sharwood’s Medium Egg Noodles, approx 2 nests
2 tbsp sweet chilli sauce
Juice 1 lime
2 tsp Thai Taste Fish Sauce
2 tsp light soy sauce
4 tsp Bart Thai Red Curry Paste
180g pack raw Waitrose Extra Large King Prawns
1 tbsp oil
1 small mango, flesh shredded
4 salad onions, shredded
50g roasted peanuts, roughly chopped
½ x 28g pack coriander, chopped
¼ x 60g pack Sharwood’s Thai Crackers, broken
1 Cook the noodles in boiling water for 4 minutes until tender, drain and cool under cold water. Mix together the chilli sauce, lime juice, fish sauce, soy and 1 tsp of the curry paste.
2 Mix together the prawns, oil and remaining curry paste and pan-fry for 3 minutes until pink and cooked through. Mix into the noodles with the mango, salad onions, most of the peanuts and coriander then toss in the dressing to evenly coat.
3 Serve sprinkled with the remaining peanuts, chopped coriander and Thai crackers.
Typical values per serving:
Per serving for 2
This recipe was first published in April 2018.
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