By Jane Curran
This Thai prawn salad with herbs is a fresh and healthy salad with a good punch of chilli and lime. This quick and easy dish is the perfect midweek meal to throw together after coming home from work, and any leftovers can be saved for your packed lunch the next day. We used vermicelli rice noodles to make our Thai prawn salad, but thicker ribbon rice noodles would work well too. Fresh and juicy king prawns are really the star of this salad. When buying prawns, try to buy brands that are MSC certified in order to make the most sustainable choice. Our Thai prawn salad is low in fat, but the punchy Asian flavours make it so good you’ll not even realise it’s a healthy choice. If you’re not good with spice, you can reduce the amount of chilli in this recipe, or omit it all together! If you’re looking for a vegan option, try using cubes of pan-fried tofu instead of the prawns – it’s equally delicious and easy to make. Packed with fresh herbs, fiery chilli and zesty lime, and finished with the crunch of nutty sesame, this Thai prawn salad ticks all the boxes for a quick and easy supper.
- 300g rice noodles
- 400g cooked king prawns
- 2tbsp fresh coriander, chopped
- 1tbsp fresh mint
- 2 large red chillies, thinly sliced lengthways
- 6 spring onions, thinly sliced
- 2tsp black sesame seeds
For the dressing
- 2tsp fish sauce
- 3tbsp fresh lime juice
- 2tbsp soy sauce
- 2tsp toasted sesame oil
- Mix together all of the the dressing ingredients then toss into the noodles and add the prawns. You can do this an hour or so in advance, if you like.
- Mix in the herbs, chillies and spring onions, then scatter over the sesame seeds.
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