Prawn pad Thai salad recipe
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- Serves 4
- 30 mins to prepare and 6 mins to cook
- 327 calories / serving
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1360kJ 327.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 17g
of the Reference intake
Carbohydrate 37.8gProtein 18.4gFibre 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.
- See more Thai recipes
