Thai prawn rice noodle salad
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.
Ingredients
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
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- Bring a large pot of water to the boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
- 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 & ratings
Average global rating:
(14)
Reviews in English (8)
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
I enjoyed it its really good with a spinach and asparagus mix. You have white rice on the place then pour the thai shrimp paste over that rice bed with a little of the juices its awesome. - 21 Mar 2007 (Review from Allrecipes US | Canada)
I took this pasta dish to a bbq and everyone raved about it. It's now one of my favorite dishes. - 08 Oct 2003 (Review from Allrecipes US | Canada)