Meals and Courses

Warm Bang Bang Prawn Salad with Thai Noodles

cook 20 mins
  • 100 g (3 1/2 oz) Thai rice noodles
  • finely grated rind and juice of 1 lime
  • 1 tablespoon sesame oil
  • 125 g (4 oz) mangetout
  • 1 bird’s eye chilli, thinly sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped
  • 250 g (8 oz) large cooked peeled prawns
  • 4 tablespoons smooth peanut butter
  • 4 tablespoons light soy sauce
  • 150 ml (1/4 pint) boiling water
  • 50 g (2 oz) dried pineapple pieces, roughly chopped
  • Place the noodles in a heatproof bowl, cover with boiling water and leave to soak following the packet instructions until tender. Drain well and toss with the lime rind.
  • Meanwhile, heat the oil in a large wok or heavy-based frying pan and stir-fry the mangetout, chilli and ginger over a high heat for 2 minutes. Add the prawns and stir-fry for 2 minutes or until hot. Place the peanut butter, lime juice and soy sauce in a jug, add the measurement water and mix well. Pour into the pan and toss the ingredients together.
  • Add the drained noodles and pineapple pieces and gently toss to coat all the ingredients in the sauce. Serve immediately in warmed serving bowls.
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