Serves: 1

Thai Noodle Salad

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Thai Noodle Salad

Enjoy this refreshing salad as a low Check lunch time treat

  • 115 g rice noodles
  • 1 red pepper (de-seeded and thinly sliced)
  • 1 carrot (finely sliced with a potato peeler)
  • 2 spring onions (finely sliced)
  • ¼ cucumber (cut into matchstick strips)
  • 1 red chilli (de-seeded and finely chopped)
  • 100 g prawns (peeled & cooked )
  • 1 tbsp roasted pumpkin or sunflower seeds (optional)
  • few sprigs coriander (chopped)

Thai dressing:

  • 2 tbsp Thai fish sauce
  • 1 lime (juice of)
  • pinch caster sugar
  1. Place the rice noodles in a shallow bowl and pour a kettle of boiling water over them.
  2. Leave for however long is recommended on the packet (usually 2 - 3 minutes), then drain well in a colander. Run some cold water over them to cool them down.
  3. Drain and pat dry.
  4. Put the red pepper, carrot, spring onions, cucumber, chilli, prawns and seeds in a large bowl.
  5. Add the rice noodles and chopped coriander.
  6. Mix together the ingredients for the dressing and pour over the noodle salad.
  7. Toss lightly together and serve.