Thai Prawn Noodle Salad
Asian food is at the top of my list of favourites, and this Thai Prawn Noodle salad is no exception. Full of flavour and super healthy, you will not be disappointed.
- 1 tbsp. 15ml Coconut Oil for frying (any oil can be used, but coconut works best)
- 300 g 10.5oz Glass Noodles
- 50 g 1/3cup/1.8oz Peanuts
- 8 shallots
- 2-5 Birdseye chillies depending on how spicy you like it
- 10 cherry tomatoes
- 2 limes
- 4 tbsp. 60ml Thai Fish Sauce
- 10 Dried shrimp
- 5 garlic cloves
- 500 g 17.5oz large raw prawns (you can use cooked)
- 1 small handful fresh Basil
- 1 small handful fresh coriander
- 1 stick celery
Cook glass noodles per instructions and drain.
Roughly chop peanuts and lightly toast in a dry pan on a high heat.
Finely chop shallots.
Using half the oil put in a pan, fry half the shallots on a high heat until browning then add dried shrimps for a few minutes until they are crisp, then transfer the contents of the pan into a bowl.
Add remaining shallots, chillies, halved cherry tomatoes, fish sauce and the juice of the limes to the bowl with the shallot and shrimp mixture.
Add the rest of the oil to the pan and fry garlic on a high heat until brown, add the prawns until cooked (or warm if using cooked prawns) – you will know they are cooked when they pink in colour, it will only take a few minutes.
Toss the prawns and garlic with the ingredients in the bowl and spoon onto serving plates.
Finely slice the celery, fresh basil, and coriander and sprinkle over the salad with the peanuts and serve immediately.
Feel free to chop and change ingredients as you see fit, add more prawns and vegetables if you are watching your weight or add extra noodles in the winter to kit extra satisfying.
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