Thai noodle salad with prawns
(1)
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.
3 people made this
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Cook the rice noodles according to instructions on the packet. Drain and transfer to a salad bowl.
- 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.
- 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.
- 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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