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Prawn pad Thai salad recipe
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9 ratings
Try this mouthwatering prawn pad Thai salad that has all the classic flavours and textures of traditional Thai cuisine. This crunchy, sharp twist on pad Thai makes for a delicious cold lunch or main meal, and takes no time at all to prepare. See method
Ingredients
For the salad
- 50g unsalted peanuts
- 200g (7oz) cooked rice noodles
- 1 x 225g frozen jumbo king prawns, defrosted
- 100g (3 1/2oz) beansprouts, blanched
- 1/2 cucumber, peeled, halved, deseeded and shredded into long matchsticks
- 2 carrots, peeled and shredded into long matchsticks
- 4 spring onions, trimmed and finely sliced on the diagonal
- handful coriander leaves, to garnish
- 1 lime, sliced into wedges
For the dressing
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped (optional)
- 2 tbsp peanut butter
- 2 tbsp light soy sauce
- 2 tbsp soft light brown sugar
- 1 tbsp tamarind paste
- 1 lime, juice and finely grated zest
If you haven't got rice noodles, try wholewheat instead
Each serving contains
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Energy
1360kj
327kcal
16%
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Fat
11g
16%
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Saturates
2g
12%
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Sugars
17g
19%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 37.8g
Protein 18.4g
Fibre 5.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Spread the peanuts out on a baking tray and roast for 6 minutes, stirring halfway through, until golden and toasted. Remove from the oven and leave to cool a little, then chop.
- To make the dressing, combine all the ingredients in a mixing bowl with 2 tbsp water.
- Combine the noodles, prawns, beansprouts, cucumber, carrots and spring onions in a large bowl and toss with the dressing. Scatter over the peanuts and coriander and serve with the lime wedges for squeezing over.
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