Thai prawn rice noodle salad

    20 min

    Rice noodles, peanut sauce and plenty of prawns make this Asian style dish a perfect cold accompaniment for barbecued meats - or try it warm as a main course! Garnish with some finely chopped peanuts and lime wedges.

    14 people made this

    Serves: 6 

    • 350g (12 oz) rice vermicelli
    • 1 large tomato, diced
    • 4 spring onions, diced
    • 1kg (2 1/4 lb) cooked prawns, peeled
    • 350ml (12 fl oz) prepared Thai peanut sauce

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

    1. Bring a large pot of water to the boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
    2. In a medium bowl, toss together rice vermicelli, tomato, spring onions, prawns and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.

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