Thai Noodle Salad with Prawns
Fresh, vibrant, and bursting with flavor, this Thai Noodle Salad with Prawns is a must-try for lovers of light yet satisfying meals. Featuring tender rice noodles, succulent prawns sautéed to perfection, and a colorful medley of fresh vegetables like julienned carrots, cucumbers, and crisp bean sprouts, this dish is a feast for both the eyes and palate. Tossed in a tangy, Thai-inspired dressing made with lime juice, soy sauce, fish sauce, and a hint of spice from red chili, every bite is packed with bold, zesty flavors. Finished with aromatic cilantro, mint leaves, and crunchy roasted peanuts, this salad achieves the perfect balance of textures and tastes. Ready in just 35 minutes, it’s ideal as a refreshing main course or a show-stopping side dish. Perfect for summer meals, easy entertaining, or adding some Asian-inspired flair to your dinner table!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Prawns (peeled and deveined)
- 1 large Carrot (julienned)
- 1 large Cucumber (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 100 grams Bean sprouts
- 15 grams Fresh cilantro (chopped)
- 15 grams Fresh mint leaves
- 50 grams Roasted peanuts (chopped)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 2 cloves Garlic (minced)
- 1 large Red chili (thinly sliced)
Instructions
1. Cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.
2. In a mixing bowl, prepare the dressing by combining soy sauce, fish sauce, lime juice, brown sugar, sesame oil, minced garlic, and sliced red chili. Whisk until the sugar is fully dissolved.
3. Heat a pan over medium heat. Add a drizzle of oil and cook the prawns for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked rice noodles, julienned carrot, cucumber, red bell pepper, bean sprouts, and cooked prawns.
5. Pour the dressing over the salad ingredients and gently toss to combine and ensure everything is evenly coated.
6. Add the chopped cilantro, mint leaves, and roasted peanuts to the salad. Give it one final toss.
7. Serve immediately as a refreshing main or side dish, garnished with additional peanuts or fresh herbs if desired.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 34.1 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 317 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
