Thai prawn rice noodle salad

    Thai prawn rice noodle salad


    14 people made this

    About this recipe: 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.

    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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    Reviews (1)


    our personal taste it may have needed more peanut sauce and served at room temperature rather than from the fridge, but worth making and will experiment with it again. - 23 Apr 2016

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