Thai Noodle Salad

Thai Noodle Salad
Nutrition Information
  • Serves: 4
  • Calories: 325
  • Fat: 10g
  • Sodium: 532g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 59g
Prep time: 
  • 500 g Prawns, Large Cooked
  • 250 g Noodles, thin Instant
  • 5 Whole Spring Onions, sliced
  • 2 Tbs Fresh Coriander, chopped
  • 1 Whole Red Capsicum, chopped
  • 100 g Snow Peas, sliced
  • Dressing
  • 2 Tbs Fresh Ginger, grated
  • 2 Tbs Soy Sauce
  • 2 Tbs Sesame Oil
  • ⅓ cup Red Wine Vinegar
  • 1 Tbs Sweet Chilli Sauce
  • ⅓ cup Kecap Manis
  1. For the dressing, put the ingredients in a large bowl and whisk together with a fork
  2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Cut the prawns in half lengthways
  3. Cook the noodles in a large pan of boiling water for two minutes, then drain well. Add to the dressing and mix well. Leave to cool.
  4. Add the prawns and remaining ingredients to the noodles and toss through gently. Service at room temperature
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