Prawn Noodle Salad

This no-cook, Thai-style salad is full of flavours and textures

By The GH Kitchen TeamPublished: 05 January 2012

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

300 g
bag cooked rice noodles
Juice of 2 limes
1 Tbsp.
fish sauce
2 tsp.
light soft brown sugar
1
red chilli, deseeded and finely chopped
2 1/2
cm (1in) piece fresh  root ginger, grated
2
carrots, peeled into ribbons
300 g
(11oz) beansprouts
200 g
(7oz) sugar snap peas, sliced
350 g
(12oz) cooked and peeled king prawns
Large handful fresh mint leaves, chopped
40 g
(1½oz) roasted salted peanuts, roughly chopped

Directions

1. Step 1
  Put the rice noodles into  a heat-proof bowl and pour  over boiling water from the kettle until they are covered.  Set aside for 5min to heat  through. Drain well and put  noodles back into the bowl
2. Step 2
  In a separate bowl, stir together the lime juice,  fish sauce, brown sugar,  chilli and ginger. Add the vegetables, prawns and mint to the drained noodles and toss through the dressing. Garnish with peanuts and serve

Per Serving:

Calories: 334
Total carbs: 32 g
Sugars: 11 g
Total fat: 11 g
Saturated fat: 1 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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