Thai prawn salad with crispy noodles

Cooking Salads Thai prawn salad with crispy noodles

Keep your kitchen cool on a summer Sunday - toss together this no-cook Thai favourite!

Lables: Low fat Low kilojoule Low sugar Lower gi Lactose free Milk free Peanut free Sesame free Tree nut free
  1. To make the dressing, whisk together the lime juice, fish sauce, lemon grass, garlic and sugar in a small jug.
  2. Combine the prawns, tomato, cucumber, onion, coriander, mint, lime leaves and chilli, if desired, in a large bowl.
  3. Divide the noodles among serving plates. Top with the prawn mixture and drizzle over the dressing. Serve immediately with lime wedges.

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500g large cooked king prawns, peeled leaving tails intact
2 ripe tomatoes, cut into thin wedges
1 Lebanese cucumber, halved, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
1 bunch fresh coriander, leaves picked, washed, dried
1 bunch fresh mint, leaves picked, washed, dried
4 large fresh kaffir lime leaves, finely shredded
2 x 100g pkts Chang's Crunchy Noodles
Lime wedges, to serve
60ml fresh lime juice
60ml fish sauce
1 stem lemon grass, pale section only, finely chopped
1 small garlic clove, crushed
1 tbsp brown sugar
1 large fresh red chilli, halved, deseeded, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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