Thai-style prawn and peanut noodle salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Thai-style prawn and peanut noodle salad
A twist on the Thai green papaya salad Som Tam, with its distinctive sweet and sour dressing, this makes a delicious light meal on a hot summer's day. It would work brilliantly with beef or chicken too
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
470Kcal
Fat
16gr
Saturates
3gr
Carbs
57gr
Sugars
15gr
Fibre
7gr
Protein
22gr
Salt
2.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 190g dried instant rice noodles (we used Mama)
- 2 tbsp sesame oil
- ½ tbsp soy sauce or tamari - use tamari sauce, not soy, if required for gluten-free.
- 210g dwarf green beans, trimmed
- 100g mange tout, trimmed
- 1 x 270g pack Vittoria cherry tomatoes, halved
- 2 peeled carrots, shaved into ribbons using a veg peeler
- 1 x 20g pack Thai basil or equal weight of coriander, leaves picked
- ½ x 20g pack mint, leaves picked
- 225g defrosted raw jumbo king prawns, de-veined
- 70g dry-roasted peanuts, roughly chopped
For the dressing
- 3 garlic cloves, peeled
- 2 birds eye chillies
- juice of 3 limes, plus extra to garnish
- 2 tbsp palm sugar (or light brown sugar)
- 1 tbsp Thai fish sauce
Step by step
- For the dressing, pound the garlic and chillies together in a pestle and mortar. Add the lime juice, sugar and fish sauce and whisk together. Set aside until required, letting the flavours develop.
- Put the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes until the noodles are tender, then drain, rinse with cold water and drain again. Transfer to a bowl and toss with 11⁄2 tablespoons of the sesame oil, the soy sauce or tamari and one-third of the dressing.
- Bring a saucepan of water to the boil and blanch the green beans for 3-4 minutes, adding the mange tout for the final minute. Drain and refresh in ice-cold water. Drain again, then place in a bowl with the cherry tomatoes and the carrot ribbons. Toss with the rest of the dressing and most of the fresh herbs.
- Heat the remaining sesame oil in a frying pan and fry the prawns on a high heat for 3-4 minutes, or until pink and cooked all the way through. Remove from the heat and set aside.
- Build the salad bowls by filling each with the dressed noodles, the herby green beans, carrots and tomatoes, and the prawns. Garnish with the toasted peanuts and remaining herbs.
