zoom Prawn, mango & noodle salad

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    Prawn, mango & noodle salad

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    Prawn, mango & noodle salad

    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  

    • Preparation time: 15 minutes
    • Cooking time: 4 minutes

    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

    To serve

    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.

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