Thai Prawn Noodle Salad
This family friendly Thai style Prawn Noodle Salad is fresh, crunchy, a little nutty and full of flavour, plus it can be pulled together in just 15 minutes.
Ingredients
- 4 medium wholewheat egg noodle nests (250g) / chow mein noodles (US), see note 1
- ½ tablespoon groundnut, vegetable or sunflower oil
- 300 g peeled & cooked prawns / shrimp, I use frozen, defrosted
- 300 g carrots, peeled and grated, see note 2
- 150 g edamame beans, not in pods
- 3 spring onions, thinly sliced
- 2 tablespoons finely chopped coriander
- 80 g unsalted & roasted peanuts
FOR THE DRESSING
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons groundnut, vegetable or sunflower oil
- 1 ½ teaspoons toasted sesame oil
- 2 teaspoons honey or agave nectar
- Salt to taste
Instructions
- Cook your noodles as per packet instructions, drain and run under cold water. Add the noodles to a large salad or mixing bowl. Add in the ½ tablespoon of oil and toss well so the noodles don’t stick together. If making the noodles earlier on, cover and store in fridge until ready to use.
- Combine all your dressing ingredients in a small bowl and stir well with a mini wire hand whisk until well combined.
- Add all you salad components into a large mixing bowl, toss well and serve.
Notes
Note 1 - can use regular egg noodles, or rice noodles to be more authentic.
Note 2 - use a regular cheese grater OR a julienne blade on your mandoline.
Note 3 - bear in mind for the nutrition chart, it’s based on regular noodles not wholewheat (data was not available).
Baby & Toddler
6 months + dish their salad up BEFORE adding the peanuts, spring onions and the dressing (unless using agave instead of honey). Finely chop their prawns/shrimp. Mash their edamame with a fork.
12 months + crush peanuts down well in a resealable food bag using a mallet or rolling pin before adding to the salad. Or leave them off their serving. Lightly smash down their edamame so they split in half. Cut prawns (shrimp) into small bite-size pieces.
FUSSY EATERS
You can leave their serving un-dressed if you think they will prefer it.
STORAGE
To be safe, eat the salad the same day you made it. Prawns (shrimp) are highly perishable and should be eaten within 24 hours of opening the packet if fresh, or within 24 hours of defrosting frozen ones.
Nutrition
Calories: 326kcalCarbohydrates: 22gProtein: 26gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 121mgSodium: 505mgPotassium: 831mgFiber: 6gSugar: 9gVitamin A: 12637IUVitamin C: 8mgCalcium: 132mgIron: 2mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
