Thai prawn rice noodle salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Thai prawn rice noodle salad
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
536Kcal
Fat
13gr
Saturates
3gr
Carbs
70gr
Sugars
16gr
Fibre
7gr
Protein
31gr
Salt
4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 150g fine green beans
- 2 rice noodle nests (125g), from 1 x 375g pack
- 1 x 175g pack cooked jumbo king prawns
- 100g pomodorino or cherry tomatoes, halved
- 2 spring onions, trimmed and sliced
- 3 tbsp sweet chilli sauce
- 1 tbsp Thai fish sauce
- 1½ limes, plus wedges to serve
- 3 tbsp salted peanuts, roughly chopped
- a handful of coriander, roughly chopped
Step by step
- Top and tail the green beans and cut them into thirds. Bring a medium saucepan of salted water to the boil. Cook the noodles for 2 minutes, then add the green beans and cook for 1 more minute. Drain and rinse in cold water until thoroughly cooled. Drain again; put in a large bowl with the prawns, tomatoes and spring onions.
- In a small jug, whisk together the sweet chilli sauce, fish sauce and the juice of 1½ limes. Pour the dressing over the salad ingredients and toss together. Serve in bowls with the peanuts and coriander scattered on top, with lime wedges to squeeze over.
