Thai prawns, pineapple & noodle salad

Recipes / Salads

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.

Recipe «Thai prawns, pineapple & noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.