Thai Style Prawn Noodle Salad

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‘.

Ingredients

  • 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

Method

  • 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! 🙂

Laksa Prawn, Tofu and Yam Noodle Soup

Laksa Prawns with Tofu and Yam Noodle Soup

 

Laksa Prawn, Tofu and Yam Noodle Soup

Laksa Prawn, Tofu and Yam Noodle Soup

I’m currently trying to lose a little of my ‘cake weight’ by trying out the 5:2 diet. I’m sure you have already heard about this latest fad diet, but it basically relies on eating 2 non-consecutive days of no more than 500 calories (for women) and then eating up to your ‘Total Daily Energy Expenditure’ (a metric to calculate the amount of calories your body needs to function in a day). Sounds complicated but I use a calorie counting app to help me, so it’s simple!

As I dread the thought of being hungry, I’ve done lots of research into what foods to eat on ‘fast’ days. I’ve also read a lot of evidence that shows that fasting has huge benefits for health generally!

I tend to stick to highly spiced food for my fasting meals, I guess because the flavours are intensified when my body is really hungry! I’ve been sticking to lentil and vegetable curries/soups. These are really easy to make and portion up for a week’s worth of meals. However being a food lover, the idea of having the same meal  twice a week, week in week out, fills me with dread! So Laksa Prawns with Tofu and Yams Noodle Soup was born! 😀

Laksa Prawn, Tofu and Yam Noodle Soup

Laksa Prawn, Tofu and Yam Noodle Soup

Ingredients: (Serves 2)

  • 40g Yeo’s Laksa Paste
  • 14 pieces (114 g) Konnyaku – Yam Noodles (from your local Chinese supermarket)
  • 200g firm Silken Tofu- cubed
  • 3 Rehydrated Shitake mushrooms- sliced (reserve the water for cooking)
  • 100g Sugar Snap Peas
  • 200g Shrimp
  • Chopped Spring Onions (to serve)

Method:

  • Dry fry the Laksa paste until fragrant, add the prawns and stir fry
  • Add the water from the rehydrated mushrooms (stock), then the mushroom and sugar snap peas. Bring to boil
  • Reduce heat and add the noodles and tofu to warm through. Don’t over stir it as the tofu will fall apart!
  • Sprinkle with chopped green onions then serve!

This meal comes to 250 calories a portion. It’s not a measly portion either! 😉

All these ingredients can be bought from your local Chinese/Asian supermarket. I’m not claiming this recipe to be authentic in any way, but a lovely meal to look forward to when on a calorie restricted diet! 😀