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Thai Prawn Noodle Salad Recipe

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4.3 from 2 reviews

A vibrant and refreshing Thai Prawn Noodle Salad combining tender wholewheat egg noodles with crunchy carrots, edamame beans, and roasted peanuts, all tossed in a tangy, slightly sweet dressing featuring lime, fish sauce, and toasted sesame oil. Perfect for a light and flavorful meal ready in just 15 minutes.

Ingredients

Noodles and Salad

  • 4 medium wholewheat egg noodle nests (250g) (or chow mein noodles)
  • 1/2 tablespoon groundnut (vegetable or sunflower) oil
  • 300 g peeled & cooked prawns (shrimp), frozen and defrosted
  • 300 g carrots, peeled and grated
  • 150 g edamame beans, shelled
  • 3 spring onions, thinly sliced
  • 2 tablespoons finely chopped coriander
  • 80 g unsalted & roasted peanuts

Dressing

  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons groundnut (vegetable or sunflower) oil
  • 1 1/2 teaspoons toasted sesame oil
  • 2 teaspoons honey (or agave nectar)
  • Salt to taste

Instructions

  1. Cook Noodles: Prepare the wholewheat egg noodles according to the packet instructions. Once cooked, drain them and rinse under cold water to stop the cooking process and cool the noodles.
  2. Prepare Noodles for Salad: Place the drained noodles into a large salad or mixing bowl. Add 1/2 tablespoon of groundnut oil and toss thoroughly to prevent the noodles from sticking together. If you’re preparing in advance, cover and refrigerate until ready to use.
  3. Make Dressing: In a small bowl, combine fish sauce, lime juice, groundnut oil, toasted sesame oil, honey, and salt. Whisk the ingredients together with a mini wire whisk until the dressing is well-emulsified and harmonious in flavor.
  4. Combine Salad Ingredients: Add the peeled and cooked prawns, grated carrots, edamame beans, sliced spring onions, chopped coriander, and roasted peanuts into the bowl with the noodles.
  5. Toss the Salad: Pour the prepared dressing over the noodle and prawn mixture. Toss everything together gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
  6. Serve: Once well combined, serve the Thai prawn noodle salad immediately for the best texture and fresh flavors.

Notes

  • If using frozen noodles, ensure they are fully defrosted and heated according to package instructions before cooling.
  • Use honey or agave nectar as a natural sweetener in the dressing; agave is vegan-friendly.
  • You can swap prawns for cooked chicken or tofu to modify protein choices.
  • For extra crunch, add additional chopped roasted peanuts on top before serving.
  • Chilling the noodles after cooking helps to improve texture and prevents clumping.

Find it online: https://marthatasty.com/thai-prawn-noodle-salad-recipe/