Healthy Thai Prawn Noodle Salad Recipe

This is the perfect healthy summer salad! If you don't like prawns you can swap them with some grilled chicken, or tofu for a vegetarian version instead. I love eating these types of salad's when I eat out, so it's great to be able to make them at home so easily.

Healthy Thai Prawn Noodle Salad Recipe

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins
Serves: 1
Dietary preferences:  Pescatarian, Dairy-free

Ingredients:

• 100g peeled, cooked prawns, deveined
• 60g rice vermicelli noodles, uncooked
• 1 spring onion, finely sliced
• 50g alfalfa sprouts
• ½ medium carrot, cut into thin matchsticks
• ¼ medium red capsicum, cut into thin strips
• ¼ medium yellow capsicum, cut into thin strips
• 50g snow peas, finely sliced
• 15g peanuts, roughly chopped

Dressing

• 20ml lemon or lime juice
• 1 tsp sesame oil
• 1 tsp fish sauce
• ¼ tsp freshly grated ginger
• ½ tsp honey
• ¼ long red fresh chilli, thinly sliced
• ½ tbsp fresh coriander, chopped
• ½ tbsp fresh mint, chopped

Directions:

1. To make the dressing: combine the lemon or lime juice, oil, fish sauce, ginger, honey, chilli, coriander and mint in a bowl. Set aside.

2. To cook the vermicelli noodles: place the vermicelli noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes then loosen noodles with a fork. Drain and refresh under cold water. Drain well and place in a large bowl.

3. Add the prawns, onion, carrot, capsicum, snow peas and peanuts to the bowl with the noodles. Add the dressing, toss well to combine and serve.

Hope you enjoy this one! If you do, why not try my chicken Pad Thai recipe too?