Thai prawns, pineapple & noodle salad

Cooking Salads Thai prawns, pineapple & noodle salad

For a fast and fresh family meal, try this Thai-inspired prawn, pineapple and noodle salad. Recipe by Billy Law, MasterChef Australia Series 3 contestant.

Lables: Egg free Lactose free Milk free
  1. Place noodles in a large bowl and cover with boiling water. Cover and set aside for 5 mins or until soft. Drain and refresh under cold running water.
  2. Meanwhile, to make the dressing, combine sweet chilli sauce, fish sauce, lime juice, vinegar and garlic in a small bowl.
  3. Place the noodles in a large bowl. Add prawns, cucumber, carrot, pineapple, bean sprouts, spring onion, mint and coriander. Pour dressing over the salad and toss to combine. Divide among serving plates and sprinkle with peanuts to serve.
  4.  

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250g rice vermicelli noodles
300g cooked tiger prawns, peeled, tails intact
1 Lebanese cucumber, halved lengthways, cut into thin slices
1 large carrot, peeled, cut into matchsticks
150g chopped fresh pineapple
1 cup bean sprouts
1 spring onion, thinly sliced
1 handful mint leaves
1 handful coriander leaves
1/3 cup coarsely chopped roasted peanuts
1/4 cup Fountain Sweet Chilli Sauce
2 tbsp fish sauce
2 limes, juiced
1 tbsp white vinegar
1 garlic clove, finely chopped

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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