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Thai prawn salad with crispy noodles
Thai prawn salad with crispy noodles
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Chill out with a refreshing no-cook Thai dish for a summer day.
Ingredients:
  • 500g large cooked king prawns, peeled leaving tails intact
  • 2 ripe tomatoes, cut into thin wedges
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • 1 red onion, halved, cut into thin wedges
  • 1 bunch fresh coriander, leaves picked, washed, dried
  • 1 bunch fresh mint, leaves picked, washed, dried
  • 4 large fresh makrut lime leaves, finely shredded
  • 2 x 100g pkts Crunchy Noodles
  • Lime wedges, to serve
  • 60ml (1/4 cup) fresh lime juice
  • 60ml (1/4 cup) fish sauce
  • 1 stem lemon grass, pale section only, finely chopped
  • 16.00 gm brown sugar
  • 1 large fresh red chilli, halved, deseeded, thinly sliced (optional)
Instructions:
  • Combine lime juice, fish sauce, lemongrass, garlic, and sugar in a small jug and whisk until well blended to create the dressing.
  • In a large bowl, mix together the prawns, tomato, cucumber, onion, coriander, mint, lime leaves, and optional chilli.
  • Plate the noodles, top them with the prawn mixture, drizzle with dressing, and serve with lime wedges right away.

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