Thai Prawns, Noodle Salad


I love, love, love Thai food. That magnificent balance of sweet, salt, sour and spice. Just the ticket to perk you up after a busy day. More often than not I cook Thai curry, making my own paste with ingredients from the garden. Tonight; however, I fancied something a little different.

Rice noodles make the most intriguing salad, carrying other flavours very well and mellowing hot chili. I have paired my go-to noodle salad with lightly spiced prawns – fried in a quick curry paste.

What would Thai food be without chili. Chili plants are very easy and rewarding to grow – most giving a large crop throughout the summer and autumn. Tonight I used some freshly picked Poinsettia chilies for the paste coupled with some Anaheims for the salad.

Poinsettia Chili


Thai Prawns, Noodle Salad
Serves 2

For the Prawns: 200g Raw Peeled Prawns, 1tsp Turmeric Powder, 2 Lemongrass Stalks (Inner Core), 2 Garlic Cloves, 1 Small Green Chili, Juice 1/2 Lime, 2tsp Palm Sugar, 4tbsp Vegetable Oil, 1tsp Sea Salt

For the Noodle Salad: 200g Rice Noodles, 1 Carrot Julienne, 5 Spring Onions Sliced, Handful Mint Chopped, 1 Large Red Chili Sliced, 2tbsp Toasted Sesame Seeds

For the Dressing: 2-3tbsp Light Soy Sauce, 2tsp Sesame Oil, 2tsp Rice Vinegar, 1 Garlic Clove Crushed, Juice 1 Lime


1) First make the paste for the prawns by combining all of the ingredients (except the prawns) with 1 tbsp of the vegetable oil in a spice grinder and grind to a paste.

2) Next soak the rice noodles in boiling water for 10-15 minutes until soft. Rinse through with cold water and drain.

3) Meanwhile make the salad dressing by combining all of the ingredients.

4) Make the noodle salad by combining the drained noodles with the carrot, spring onion, mint, chili and sesame seeds and toss through with the dressing.

5) In a wok, fry the curry paste over a high heat in the remainder of the vegetable oil for 1 minute, add the prawns and cook over a high heat for 2-5 minutes stirring continuously until cooked through.

6) Serve the prawns immediately, either with the noodle salad or separately.

The noodle salad will keep in the fridge for a couple of days and is great for a quick and healthy snack. These prawns are just as delicious on their own as a quick starter!


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