Little Thai prawn and glass noodle salad

AT A GLANCE

  • Serves 4 people

Yumm noi

  • 150 gm fine bean-thread noodles (also known as glass and cellophane noodles)
  • 2 Lebanese cucumbers, halved widthways, seeded and cut thinly on the diagonal
  • 300 gm Chinese cabbage, finely shredded
  • 250 gm baby egg tomatoes
  • 800 gm cooked tiger prawns, peeled, cleaned and halved widthways
  • 2 red shallots, very thinly sliced
  • 100 gm raw peanuts, roasted and coarsely chopped
  • 1 bunch of mint, leaves picked and large leaves torn
  • 1 bunch of coriander, leaves picked
  •  
  • Dressing
  • 2 tbsp fish sauce
  • 2 tbsp firmly packed grated palm sugar
  • 1 tbsp caster sugar
  • 1 tbsp rice vinegar
  • 100 ml lime juice
  • 1 clove of garlic, finely chopped
  • 1 fresh red birdseye chilli, seeded and finely chopped
  • 1 stalk of lemongrass, finely chopped
01   Place noodles in a heatproof bowl, pour boiling water over, stand for 2 minutes or until soft, drain, then cool under running water and cut into 5cm lengths.
02   For dressing, place all ingredients and ½ tsp sea salt in a small bowl and whisk until sugars dissolve. Place salad ingredients and noodles in a large bowl, add dressing and toss well to combine, then serve immediately.
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