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Thai prawns, pineapple & noodle salad
Thai prawns, pineapple & noodle salad
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
"Whip up a quick and flavorful Thai prawn and pineapple noodle salad, a family favorite by MasterChef Australia contestant Billy Law."
Ingredients:
  • 250g rice vermicelli noodles
  • 300g cooked tiger prawns, peeled, tails intact
  • 1 Lebanese cucumber, halved lengthways, cut into thin slices
  • 1 large carrot, peeled, cut into matchsticks
  • 150g chopped fresh pineapple
  • 250.00 ml bean sprouts
  • 1 spring onion, thinly sliced
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 45g peanuts
  • 60ml sweet chilli sauce
  • 48.80 gm fish sauce
  • 2 limes, juiced
  • 20.00 ml white vinegar
  • 1 garlic clove, finely chopped
Instructions:
  • In a large bowl, pour boiling water over the noodles. Let them sit for 5 minutes until soft. Drain and rinse with cold water.
  • Prepare the dressing by mixing sweet chili sauce, fish sauce, lime juice, vinegar, and garlic in a small bowl.
  • Combine noodles, prawns, cucumber, carrot, pineapple, bean sprouts, spring onion, mint, and coriander in a large bowl. Drizzle dressing over the salad, toss well. Serve on plates and garnish with peanuts.

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