Thai Noodle Chilli and Lime Prawn Salad
Thai salads can be fresh and light and this Thai prawn salad is no exception! Vermicelli rice noodles and a delicious sweet chilli and lime dressing – it’s quick to prepare and great to serve if you are looking for something a bit special.
Prep time:
Cook time:
Serves:
6
Ingredients
- 400g-450g raw prawn cutlets or prawn meat, thawed
- 1 Tbsp Sinsin Sweet Thai Chilli sauce
- 1 Tbsp sesame oil
- 125g packet rice vermicelli noodles
- 1/2 cucumber
- 1 red capsicum, deseeded and sliced thinly
- 1 avocado, peeled and diced
- Handful fresh coriander leaves, chopped
- Handful fresh mint leaves, chopped
- Cashew nuts to garnish (optional)
-
Dressing - 1/4 cup Sinsin Sweet Thai Chilli sauce
- juice from 1 1/2 limes
Method
1. Pat the prawns dry with paper towels to remove excess water. Place the prawns in a bowl with the Sinsin Sweet Thai Chilli sauce and lime juice. Toss to coat and leave to marinate for 10 minutes.
2. Heat the sesame oil in a wok or frying pan. Add the prawns and stir-fry quickly until they turn pink and are cooked. Remove from the heat and set aside to cool.
3. Place rice vermicelli noodles into a bowl and pour over enough boiling water to cover the noodles. Allow the noodles to stand for 3-4 minutes, until the noodles are soft. Drain and refresh in cold water. Drain well then cut into shorter lengths and place in a mixing bowl.
4. Cut the cucumber in half lengthwise and scoop out the seeds, then slice diagonally.
5. Add the prepared cucumber, red capsicum, avocado, coriander, mint and prawns to the noodles. Toss the dressing through the salad and chill for 30 minutes to allow the flavours to infuse before serving. Garnish with chopped cashew nuts if wished.
Dressing:
Whisk dressing ingredients together.
Note: Prawns can be replaced with grilled chicken if preferred.
