Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Nutrition and extra info
- Gluten-free
Nutrition: Per serving
- kcal260
- fat1g
- saturates0g
- carbs42g
- sugars2g
- fibre3g
- protein19g
- salt1.9g
Ingredients
- 200g glass noodles (available from thai-food-online.co.uk) or rice vermicelli
- 1 tbsp vegetable oil
- 3 spring onions, sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 lemongrass stalks, sliced
- 300g raw jumbo king prawns
- small handful mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- small handful coriander
- small handful Thai basil
- ½ cucumber, cut into matchsticks
For the dressing
- 1 red bird's-eye chilli, roughly chopped
- 2 garlic cloves
- 2 limes, juiced
Lime
ly-mThe same shape, but smaller than…
- 2 tbsp fish sauce
Fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tsp soft brown sugar or palm sugar
Method
Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
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