Thai Noodle Salad With Prawns

Submitted by NoraMarie

"Got this out of a Thai cookbook."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 4 plates
• Serves: 4

ingredients

• 3 ounces rice vermicelli or 3 ounces rice noodles
• 6 ounces snap peas, cut crossways in half, if large (mangetouts)
• 5 tablespoons lime juice
• 4 tablespoons Thai fish sauce
• 1 tablespoon white sugar
• 1 inch piece fresh gingerroot, peeled and chopped finely
• 1 fresh red chili pepper, deseeded and sliced thinly on the diagonal
• 4 tablespoons chopped fresh coriander or 4 tablespoons mint
• 4 pieces cucumbers, peeled deseeded and diced
• 2 spring onions, sliced thinly on the diagona
• 16 -20 large cooked prawns
• 2 tablespoons chopped unsalted peanuts or 2 tablespoons cashews
• 4 whole cooked prawns
• lemon slice (to garnish)

directions

1. Put the rice noodles in a large bowl and pour in enough hot water to cover them. Leave them to stand for about 4 minutes until soft. Drain and rinse under cold running water, drain again and set aside.
2. Bring a saucepan of water to the boil. Add the mangetouts and return to boil. Simmer for 1 minute. Drain, rinse under cold running water until cold, then drain again and set aside.
3. In a large bowl, whisk together the lime juice, fish sauce, sugar, ginger, chili and coriander. Stir the cucumbers and spring onions into mixture. Add the drained noodles, the mangetouts and the prawns. Toss the salad gently together until the ingredients are coated with the sauce.
4. Divide the noodle salad among 4 large plates. Sprinkle with chopped coriander and peanuts [if using], then garnish each plate with a whole prawn and a lemon slice.
5. Serve immediately.

Reviews

[reneekuphal]

This is a quick and easy salad to whip up. I increased the sugar about 1/2 tbs. and omitted the onions. I also added shredded carrot.

 

[teresas]

This is really an excellent dish! It's alot like one that I had made during weight watcher days. All the ingredients blend so well together. Makes a great dinner or lunch to take to work. I really enjoy it served cold. Both DH and I don't like nuts in most of our food so I omitted them. I couldn't find snap peas so used snow peas instead. I cut the recipe down to serve 2 and it worked great. Next time I plan to make it for 4 and have the leftovers next day for lunch. Thanks "kiwidutch" for posting your review that caught my eye. And thank you! NoraMarie for posting the recipe.

 

[kiwidutch]

10 stars !no...20! Hubby was raving about this after the second bite, and after several more, suggesting that I could make this on a much bigger scale for our next family gathering... since Zaar has turned us into quite discerning food critics the 5 star rating here is totally in order as one of those 'extra extra special' recipes, and yes, I could eat this every day for a week without any problem at all. I did make a few tiny changes and I did have a problem with the ingredient list... it says 2 spring onions sliced on the diagonal and immediately afterwards talks about prawns, BUT these are NOT listed as the seperate ingredient that they should be, and since I print off the Zaar shopping list for DH we might not have had enough if I had't been out of prawns and DH bought a new box of frozen ones. I needed to cook mine, both of us only like raw spring onions in moderation, so I adapted this recipe ever so slightly : hot wok with 1 tablespoon of oil, in go the spring onions and the shrimp, followed by the snap peas and the cashews.. threw in the half teaspoon of peri peri flakes (HOT) 'cos I didn't have a chili to hand, added the fish sauce and the ginger and the lime juice.. this all took about 2 minutes, by which time my prawns were cooked though, and I folded them and the rest of the wok mix into hot drained and waiting egg noodles, threw in the cuccumber slices and coriander (cilantro) tossed, photographed, ate and adored. Eating it warm gives us the option of eating this for more often... and the flavours.. a hint of HOT, but immediately balanced by coriander, cuccumber and sugar snaps, great balance of ginger and fish sauce and fire, a tiny sharpness of spring onion and the crunch and texture of the cashews makes it complete. We didn't use any lemon, since the lime and coriander (I put in a little extra of this BTW) were working so well together. I wouldn't change a single ingredient at all, nor omit any, it's perfect as it is. I have a more severe rating system than most, but credit given where credit is due.. this one is awarded full marks for being one of my best finds on Zaar. Normally I would give a lower rating for a crutial ingredient mistake but this recipe doesn't deserve a lower rating in this case and I hope that NoraMarie will correct the error pronto as I hope there may well be a queue of folks wanting to make this. It's a sure favourite in our house from now on. THANKS for a wonderful recipe !