Thai Prawn Noodle Salad

 Thai Prawn Noodle Salad

Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

This Thai style noodle salad can be served with with or without meat. The ingredients list is a extensive but it is actually a really simple and quick meal to throw together. Serve as a starter or bulk it out for a main meal. The salad dressing really makes this dish and the last minute addition of chilli and herbs takes it to another level! 😀

Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

I served this noodle salad as part of an ‘Asian Inspired Afternoon Tea’ in little tea cups to replace the sandwiches that are usually served. As well as this noodle salad I also served ‘Smoked Salmon and Avocado Sushi’, ‘Chicken and Shitake Mushroom Potstickers’ and ‘Braised Duck in Cucumber Cups‘.


  • 12 raw large king prawns (alternatively you can use chicken or tofu)
  • 2 tbs fish sauce
  • 1 clove garlic, crushed
  • 1 tsp sesame oil
  • pinch sugar
  • juice of half a lime
  • 50g vermicelli noodles
  • 1 tsp sesame oil
  • carrots, julienne
  • cucumber, julienne
  • 1 tbs honey
  • 3 tbs peanut butter
  • 3 tbs coconut milk
  • 2 tbs fish sauce
  • juice of half a lime
  • small bunch of coriander stalks
  • handful of coriander, chopped
  • Approx 10 mint leaves, chopped
  • 2 tbs sesame seeds
  • 1 Thai red chilli, finely sliced


  • Peel and de-vein the prawns, mix up the marinade (fish sauce, sesame oil, garlic, sugar, lime) and thoroughly coat the prawns. Leave in the fridge until ready to cook.
  • Immerse the vermicelli rice noodles in  a bowl of boiled water and leave until the water is cooled enough to handle the noodles. The noodles should have re-hydrated so they are bendy but not falling apart when stirred together.
  • In the meantime, make the salad dressing by putting the honey, peanut butter, coconut milk, fish sauce, lime juice and coriander stalks into a blender and whizz up until smooth. Simple! 🙂
  • Drain the vermicelli and coat in 1 tsp sesame oil to stop them sticking together.
  • Just before serving, pan fry the prawns (no additional oil required) until just cooked.
  • In a large salad bowl, toss the vermicelli, carrots, cucumber, coriander, mint and chilli together (use your hands as it’s quicker and easier)
  • Add half of the salad dressing, you may need to add more but will not need it all (serve the remainder on the table so people can help themselves to extra), add the cooked prawns and sesame seeds. Give it all one final toss with some salad spoons and serve with an extra sprinkle of sesame seeds.
Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

It’s been a while since I made this salad. Since then I’ve tried it again but made a hot version by stir-frying the dressing into hot noodles, adding chicken as well as prawns. The end result was tasty, a lot richer than the salad as the noodles soak up the dressing more. Definitely a good alternative if you want a hot meal! 🙂


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