Thai noodle salad with prawns

    35 min

    This is a warm noodle salad with prawns, steamed broccoli, carrots and red pepper. I steamed the vegetables but you could add them raw for more crunch, or if you like it better that way.


    London, England, UK
    4 people made this

    Serves: 6 

    • 1 (300g) packet egg noodles
    • 1/2 head of broccoli, broken into florets
    • 2 carrots, sliced
    • 1 red pepper, sliced
    • 1 tablespoon vegetable oil
    • 250g peeled prawns
    • 2 garlic cloves, coarsely chopped
    • 1 tablespoon sesame oil
    • 1/4 teaspoon crushed dried chilli flakes
    • Dressing
    • 2 tablespoons vegetable oil
    • 2 teaspoons rice vinegar
    • 1 teaspoon lime juice
    • 1 tablespoon brown sugar
    • 1 tablespoon soy sauce
    • 2 teaspoons fish sauce
    • To garnish
    • 3 spring onions
    • 2 tablespoons finely chopped fresh coriander

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook the rice noodles according to instructions on the packet. Drain and transfer to a salad bowl.
    2. Place broccoli and carrots into a steaming basket over boiling water; steam for about 5 minutes, or until it's cooked to your liking. Add to the noodles. Place sliced red pepper into the steamer and steam for 2 to 3 minutes until cooked. Add to the noodles as well.
    3. Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add prawns and fry on all sides until they are pink on the outside and cooked through. Add garlic and fry for a few more minutes. Remove from the stove, stir in sesame oil and chilli flakes; stir into the noodles.
    4. For the dressing: Whisk together 2 tablespoons vegetable oil, rice vinegar, lime juice, sugar, soy sauce and fish sauce in a small bowl, until sugar has completely dissolved. Pour over the noodles and toss carefully until well combined. Sprinkle with spring onions and freshly chopped coriander; serve.

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