A delicious and nourishing salad that will have all the salad-haters obsessing!
Thai Prawn Noodle Salad
A punchy, flavour-packed Thai-inspired noodle salad with grilled Australian banana prawns, crunchy veg, noodles, herbs and a zingy dressing.
Ingredients
For the prawns
- 400 g fresh banana prawns peeled and deveined, tail on
- 1 garlic clove grated
- 1 tsp coriander root or stem finely chopped
- 1 tsp raw sugar
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 tsp sesame oil
For the salad
- 100 g dry vermicelli noodles bean thread, soak in boiling water
- 1/2 yellow capsicum thinly sliced
- 1 cup purple cabbage thinly shredded
- 1 Lebanese cucumber halved lengthwise and thinly sliced
- 1 cup cherry tomatoes
- 2 spring onions finely sliced
- 1/3 cup fresh mint leaves
- 1/3 cup fresh coriander leaves
- 1/3 cup Thai basil leaves regular basil works well too
- 1 small carrot julienned
- 1 red chilli finely sliced (optional)
- 2 Tbsp roasted peanuts roughly chopped, to garnish
For the dressing
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 tsp raw sugar or palm sugar
- 1 garlic clove finely grated
- 1 red chilli deseeded and finely chopped (optional)
- 1 tsp sesame oil
Instructions
- Peel and devein your prawns if you haven’t already (or buy them already peeled and deveined)
- Make the marinade by mixing the grated garlic, coriander root/stem, sugar, fish sauce, soy sauce in a bowl. Toss in the prawns and coat them well with the marinade. Set aside whilst you prepare the salad.
- Soak glass noodles in hot water for about 10 minutes or until softened. Drain, rinse under cold water and set aside. Snip with scissors if needed to shorten (this makes the salad a whole lot easier to toss).
- Heat a grill pan or just a regular fry pan with a little oil over medium-high heat. Sear prawns for 1–2 minutes each side until just cooked through and lightly charred. Set aside.
- To make the dressing whisk together lime juice, fish sauce, soy sauce, sugar, garlic, chilli, and sesame oil until sugar is dissolved.
- To assemble the salad, simply place your noodles in a salad bowl and layer over the capsicum, cabbage, cucumber, cherry tomatoes, spring onion, carrot, and herbs. Add the dressing and toss gently to combine.
- Arrange the cooked prawns over the salad. Sprinkle with chopped peanuts and extra chilli slices if desired. Serve with extra lime wedges.
Notes
You can leave the salad undressed until you’re ready to serve, then simply pour it over when you’re ready.
