Thai prawn and noodle salad

    20 minutes

    This easy salad of crisp fresh vegetables and prawns, stirred into simple rice noodles, is accompanied by the sharp taste of chillies and lemon grass to make a cold dish full of hot flavours.

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    Serves: 4 

    • 200g snow peas
    • 1 yellow capsicum
    • 200g rice noodles
    • 8 spring onions
    • 250g peeled cooked prawns
    • For the dressing
    • 2 stems lemon grass
    • 2 red chillies
    • 7.5-cm piece fresh root ginger
    • a large handful of coriander leaves
    • 2 limes
    • 3 tablespoons sunflower oil
    • 1 tablespoon sesame seed oil
    • 2 tablespoons soy sauce
    • To serve: prawn crackers

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Put water on to boil. Top and tail the snow peas. Put into a saucepan, cover with boiling water, bring back to the boil, then reduce the heat and simmer for 3 minutes. Seed the capsicum and slice thinly.
    2. Take the snow peas off the heat. Add the capsicum and noodles; leave to stand for 2 minutes, transfer to a colander, rinse and drain.
    3. To make the dressing, peel away the outer layers of the lemon grass and slice the stems into chunks. Seed and slice the chillies. Peel and slice the ginger. Chop the coriander. Put them all into a food processor or blender.
    4. Squeeze the limes and add their juice with the sunflower and sesame oils and the soy sauce. Blend just long enough to make a thick, chunky dressing. Alternatively, chop or grind the dressing ingredients with a pestle and mortar.
    5. Trim the spring onions. Cut diagonally into 1-cm pieces and put into a serving bowl. Add the prawns and the noodle mixture, pour in the dressing and toss well.
    6. Serve the salad accompanied by a bowl of prawn crackers.


    good source of vitamins B group, C and E.


    The thread-like noodles used for this dish are sold in Asian shops and larger supermarkets, and are sometimes called rice sticks. The salad can be made in advance and stored for an hour or two in the refrigerator.

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