Thai prawn rice noodle salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Thai prawn rice noodle salad
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
536Kcal
Fat
13gr
Saturates
3gr
Carbs
70gr
Sugars
16gr
Fibre
7gr
Protein
31gr
Salt
4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g fine green beans
- 2 rice noodle nests (125g), from 1 x 375g pack
- 1 x 175g pack cooked jumbo king prawns
- 100g pomodorino or cherry tomatoes, halved
- 2 spring onions, trimmed and sliced
- 3 tbsp sweet chilli sauce
- 1 tbsp Thai fish sauce
- 1½ limes, plus wedges to serve
- 3 tbsp salted peanuts, roughly chopped
- a handful of coriander, roughly chopped
Step by step
- Top and tail the green beans and cut them into thirds. Bring a medium saucepan of salted water to the boil. Cook the noodles for 2 minutes, then add the green beans and cook for 1 more minute. Drain and rinse in cold water until thoroughly cooled. Drain again; put in a large bowl with the prawns, tomatoes and spring onions.
- In a small jug, whisk together the sweet chilli sauce, fish sauce and the juice of 1½ limes. Pour the dressing over the salad ingredients and toss together. Serve in bowls with the peanuts and coriander scattered on top, with lime wedges to squeeze over.
